Vol-au-Vent Financière

Steps

1. 1

   Clean the mushrooms, then dice half of them and set the rest aside for later. Dice about half of the ham as well, and set the rest aside.

2. 2

   Make the financière sauce: melt 40g of butter in a saucepan, then add the diced mushrooms and ham and quickly sauté over medium heat. Add the flour, stir, and cook for a few minutes. Warm the chicken stock and pour it into the pan along with the white wine. Stir, add thyme and bay leaf, salt, pepper, and simmer on low heat for 20 minutes. Preheat the oven during this time.

3. 3

   Place the vol-au-vent shells in the oven following the package directions, then prepare the filling: slice the rest of the mushrooms and cook them for 10 minutes in the remaining 10g of butter on low heat, uncovered. Dice the chicken and the rest of the ham, mix them, then add them to the financière sauce. Stir and adjust the seasoning if needed.

4. 4

   Take the vol-au-vent shells out of the oven, fill them, and serve immediately.