Swiss Chicken & Mushroom Vol-Au-Vent
The cuisine of western Switzerland has definite culinary similarities to that of its neighbor, France. The menus of many of the great restaurants of Geneva include a number of French specialties, including vol-au-vent, which is filled with a rich combination of chicken and morels in a wine sauce. This is an adaptation of the dish. In French vol-au-vent means ”flying in the wind,” the term probably referring to the lightness of the pastry made from puff paste.
Recipe
1 tablespoon minced shallots or green onions.
Half-pound fresh mushrooms, cleaned and sliced thinly.
One-quarter cup butter.
1 tablespoon fresh lemon juice.
3 tablespoons flour.
Salt, and pepper to taste.
2 and a half light cream.
Half cup dry white wine.
3 cups diced cooked chicken.
2 egg yolks.
One-quarter cup grated Gruyere or Parmesan cheese.
6 warm patty shells.
The Preparation
Saute the shallots and mushrooms in the butter and lemon juice for 4 minutes. Stir in the flour and season with salt and pepper. Cook for several seconds. Gradually add the cream and cook slowly, stirring, until thickened. Add the wine and chicken and leave over low heat long enough to heat through. Spoon some of the hot mixtures into a small bowl to mix with the egg yolks. Stir well and return to the chicken mixture. Add the cheese and cook over low heat, stirring, until the cheese melts. Spoon into and around the patty shells, dividing evenly.
