Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Creamy vol-au-vents with sausage meat
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 630
  • Fat about 53g
  • Carbohydrates about 24g
  • Protein about 14g
This is needed
This is needed for 4 people
To cook the flour
  • 2 tbsp butter
  • 2 tbsp white flour
Sauce
  • 0.5 dl white wine
  • 2 dl cream
  • 2.5 dl milk
  • 1 pinch nutmeg
  • salt and pepper to taste
Sausage meat
  • 1 litre vegetable bouillon
  • 3 tbsp white wine
  • 1 tsp salt
  • 200 g veal sausage meat
To serve
  • 4 vol-au-vents
  • 3 tbsp cream, beaten until light and fluffy
  • 1 bunch chives, finely chopped
  • 100 g mushrooms, sliced, fried
  • 1 tbsp parsley, finely chopped
View these products
And that's how it's done
And that's how it's done
To cook the flour
Heat the butter in a pan. Add the flour and cook over a medium heat, stirring with a whisk. The flour must not take on any colour. Remove the pan from the heat.
Sauce
Pour the milk, cream and wine into the flour in one go, bring to the boil while stirring. Reduce the heat, simmer over a low heat for approx. 10 mins., stirring occasionally until the sauce is thick and creamy, season.
Sausage meat
Bring the stock, wine and salt to the boil. Transfer the sausage meat to a piping bag without a nozzle, carefully squeeze out the meat and cut off into little balls using a knife, allow the balls to slide straight into the simmering liquid, cook for approx. 5 mins. Remove with a slotted spoon, drain.
To serve
Bake the vol-au-vents according to the packet instructions, keep warm. Just before serving, mix the meat balls, cream and chives with the sauce, heat through gently. Fill the vol-au-vents with the meat sauce and mushrooms, garnish with parsley.