Les bouchées à la reine

Instructions

1. Melt the butter in a large skillet over medium heat.
2. Add the diced chicken and veal to the skillet and cook until browned on all sides.
3. Add the sliced mushrooms and cook until they release their moisture and become tender.
4. Sprinkle the flour over the meat and mushrooms, stirring to coat evenly.
5. Gradually add the chicken stock, stirring constantly to avoid lumps, and bring to a simmer.
6. Reduce the heat and let the mixture simmer until it thickens, about 10 minutes.
7. In a small bowl, mix the egg yolk with the heavy cream and lemon juice.
8. Remove the skillet from heat and stir in the cream mixture, ensuring it is well incorporated.
9. Season with salt, pepper, and nutmeg to taste.
10. Fill each puff pastry shell with the creamy mixture and serve immediately.

Prep

• Thaw puff pastry shells if frozen.