Bouchée-means mouthful, and á la reine-for the queen, because the Bouchée á la reine entrée was named for Marguerite de Valois, wife of Henri I. It has been somewhat neglected lately outside of France though it is one of the great classics of French gastronomy. The bouchée is usually served as an entrée but may also be served as a plat principal (main course) for an evening meal, for example, accompanied by a green salad. It can also be made with seafood or even snails. For holidays one may also add sweetbreads, truffles or morels. This dish is sometimes confused with Vol-au-vent financière (it is very popular dish in Belgium) but the latter is quite different with quenelles, cockscombs, cocks’ kidneys, truffle slices, fluted mushroom caps and black olives bound with a Madeira sauce.
When it is due to prepare you don’t have to toil with making your own puff pastry cups because they are available in any supermarket. Here I give the most popular version of bouchée, filled with mushrooms and chicken (but you can replace with smoked turkey, ham or other kosher folks) in a thick cream sauce.
Ingredients for two persons:
2 piece of bouchée à la reine pro person
2 chicken fillets
1 chicken stock
bouquet garni (herbs provencal thyme, rosemary, bay leaf, sage)
10 pieces champignon de Paris
20 cl cream
5 cl de vin blanc
60 g cheese
salt and pepper to taste
Directions: Place the chicken stock and the bouquet garni in a saucepan. Bring to a boil and allow to infuse 10-11 minutes
Cut the chicken breasts into small dice.
Wash the mushrooms rapidly and cut in halves or quarters depending on the size.
In a frying pan, melt the butter on a medium-high heat and add the chopped shallot. Cook for about 1 minute stirring.
Add the flour and cook 1 minute, mixing with a whisk or a wooden spoon, without browning.
Add the chicken stock little by little and cook for 2 minutes, stirring.
Add the diced chicken and the mushrooms and cook for 5 – 6 minutes, stirring from time to time.
Preheat the oven to 350ºF (gas mark 6) and bake the bouchée shells for 5 – 10 minutes or as directed by the manufacturer, without burning them.
In a bowl, mix the cream with the egg yolk. Increase the heat under the fraying pan and add the egg yolk/cream mixture, beating to combine well with the sauce and lower the heat as soon as it reaches a boil. The sauce should be unctuous and should coat a spoon. Do not salt, only pepper. Remove the bouchées from the oven. Fill rapidly and serve without delay as they cool rapidly.