This is a very simple recipe .you need some "vol-au-vent"made with puff paste ,minced meal(with onion,garlic,salt,pepper,nutmeg)béchamel sauce(margarine,milk,flour,salt,garlic,nutmeg,grated cheese)you have to cook in a frying-pan the minced meal with all other ingredients ,and the béchamel sauce in a other ,,then mixe the two ,,after that ,put some of this stuffing in each vol-au-vent .put them in the oven for 10 mn .i hope it can give you some ideas ,you can also put in the vol-au-vent cream and fruit as a dessert.
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Thank you all sisters ,,
indeed Monika ,you are right we can prepare it at home with the puff pstery,and can use it in different ways ,thank you for the link,it is usefull .And i can tell you that you will like the mixture of minced meal with béchamel and cheese .
Thank you dear Atika,for sharing this easy-to-made but great recipe with us.
I looked up the English equivaent for vol-au-vent,and I find puff pastry.Am I right,Atika? A Vol-au-vent (French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit, or cheese.
I also use to make it at home,if I quickly need to prepare something,and I don't have a lot of time.
I usually fill them with apricot or plum jam.
Your idea is also very fascinating,maybe I will try it soon.
I found a link about how to make puff pastry,but I think it's rather easier if we buy a ready to make pastry.: https://docs.google.com/View?id=dfht54s4_56c44jf3gd
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indeed Monika ,you are right we can prepare it at home with the puff pstery,and can use it in different ways ,thank you for the link,it is usefull .And i can tell you that you will like the mixture of minced meal with béchamel and cheese .
I looked up the English equivaent for vol-au-vent,and I find puff pastry.Am I right,Atika?
A Vol-au-vent (French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit, or cheese.
I also use to make it at home,if I quickly need to prepare something,and I don't have a lot of time.
I usually fill them with apricot or plum jam.
Your idea is also very fascinating,maybe I will try it soon.
I found a link about how to make puff pastry,but I think it's rather easier if we buy a ready to make pastry.:
https://docs.google.com/View?id=dfht54s4_56c44jf3gd
mmmm it looks tasty...thank you
and welcome back sis.