Olivier Poels 5:40 p.m., October 14, 2021
It was the great chef Antonin Carême, at the beginning of the 19th century, who, failing to have invented this mythical dish of French gastronomy, gave it its letters of nobility. Serving preparations in dough has been a habit since the Middle Ages. What changes here is that the dough is light and crisp at the same time ... A dough that "flies in the wind".
It is the arrival of puff pastry (invented in the 17th century by Claude Gelée) that will allow this preparation to stand out.
The term vol au vent does not refer to the preparation, but the dough which can be garnished in many ways.
This is a starter that can contain fish, poultry, veal, but also snails.
The vol au vent is a good size and placed in the middle of the table before being shared.
Fun fact: What is the difference between vol au vent and bite to eat?
The first is large and to be shared, the second is individual and only appeared in the 1950s.
Easy Queen Bites Recipe
Ingredients:
- 4 bites à la Reine (to buy from the caterer)
- 4 chicken legs
- 200 gr of button mushrooms
- 200 gr of minced veal
- 1 liter of poultry broth
- 30 gr of butter
- 30 gr of flour
- 15 cl of liquid cream
- Salt / pepper
1. Poach the chicken thighs for 30 min in the broth and collect the meat
2. Poach the meatballs and mushrooms
3. Book
4. Make a roux with the butter and flour
5. Add 10 cl of well-reduced broth and add the cream
6. Bring together the poultry, meatballs, mushrooms and sauce
7. Reheat the bites in the oven and garnish them at the last minute.