A tall all-butter puff pastry shell filled with poached chicken, veal sweetbreads, mushrooms, and veal quenelles, all coated in a creamy suprême sauce.
Ingredients
- 4 pieces all-butter puff pastry shells
- 350 g free-range chicken breasts
- 250 g fresh veal sweetbreads
- 200 g small plain veal quenelles
- 250 g fresh white button mushrooms
- 1 piece shallot
- 600 ml white chicken stock
- 150 ml heavy cream
- 70 g unsalted butter
- 40 g T55 wheat flour
- 1 piece fresh egg
- 1 piece lemon
- 1 pinch ground nutmeg
- to taste fine salt
- to taste ground white pepper
Method
- Soak the veal sweetbreads in a bowl of cold water, changing the water until it remains clear. Then place them in a pot of lightly salted cold water, slowly bring to a simmer, and blanch until they begin to firm up.
- Immediately shock the sweetbreads in ice water. Carefully remove the membranes, small vessels, and fatty parts without tearing the meat. Wrap them in a clean cloth, place a small board and a weight on top, and let them cool to give them a firm, even texture.
- Pour the white chicken stock into a pot and bring to a very gentle simmer. Add the chicken breasts and poach gently without letting it boil. Remove them as soon as they are cooked through, cover, and reserve the cooking liquid.
- Cut the chicken and sweetbreads into even pieces, small enough to fit inside the pastry shells but large enough to retain a distinct texture.
- Quickly clean the mushrooms without letting them soak, trim the stems, and slice them. Peel and finely chop the shallot.
- Melt a portion of the butter in a skillet. Add the mushrooms and cook them quite vigorously at first to evaporate their liquid. Next, add the shallot, salt lightly, and continue cooking until the mushrooms are tender and begin to brown. Set aside.
- Very lightly brown the sweetbread pieces in the same skillet with a little butter. They should take on color on the surface without drying out. Set aside with the chicken and mushrooms.
- Melt the remaining butter in a heavy-bottomed pot. Add the flour all at once and whisk to combine. Gently cook the roux without letting it brown until it loses its raw flour smell.
- Gradually incorporate the hot cooking liquid into the roux, whisking thoroughly after each addition. Bring to a gentle boil, then simmer gently, stirring regularly, until you have a smooth, lump-free velouté that coats the back of a spoon.
- Add the heavy cream to the velouté. Season with the salt, white pepper, and nutmeg, then reduce gently until the sauce clearly coats the back of a spoon.
- Add the chicken, sweetbreads, mushrooms, and small quenelles to the sauce. Reheat everything over very low heat, stirring gently so as not to break the quenelles. The filling should be generously bound with sauce, but must never become stiff.
- Separate the egg yolk. Mix it in a bowl with a little hot sauce taken from the pot, then pour this mixture back into the filling off the heat. Add a few drops of lemon juice. Do not boil again after this step.
- While finishing the filling, remove the tops from the pastry shells and reheat the shells and their tops separately in the oven. They must be very hot, dry, and crisp.
- Place the pastry shells on warm plates. Fill them generously with the filling, leaving the pieces of chicken, sweetbreads, mushrooms, and quenelles visible. Set the tops slightly askew and serve immediately.
Nutrition
Per serving
- Energy
- 735.1 kcal
- Protein
- 50.28 g
- Carbohydrate
- 17.89 g
- Fat
- 52.18 g
- Fibre
- 2.98 g
- Calcium
- 16.42 mg
- Iron
- 1.38 mg
- Magnesium
- 22.36 mg
