Tuesday, June 9, 2009

Monday nights Dinner
Chicken and Asparagus served in Volavents

Melt some butter with some plain flour then add chicken stock to make a smooth sauce, season with salt and pepper. In the meantime stir an egg yolk with a teaspoon of sugar then add a little lemon juice and stir into the sauce. Keep warm but not boiling.
Warm the chicken meat picked from the bones and the asparagus bits, turning gently, not to break up the Asparagus.
Meanwhile having heated the Volavents in a 200c oven for 3 or 4 minutes remove from the oven for a few minutes and repeating the process so as to make them very crisp
Serve up the chicken asparagus in the Volavents with a small steamed potato on the side.

Bon appetite


  1. Gosh, I feel like I am reliving dinner parties in the eighties after viewing your vol-au-vents. Yours looks most inviting I have to say.