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Home Regions Europe France Grand Est (Alsace, Champagne-Ardenne, Lorraine)

Bouchée à la reine

bouchée la reine, bouchee a la reine, paschtéit, paschteit, vol-au-vent

Puff pastries filled with chicken and mushrooms in a bechamel sauce

Bouchée à la reine
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Recipes

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Vol-au-Vent Recipe: How to Make It

My friends and I have been getting together for "ladies lunches" for years. These vol-au-vents are the perfect no-fuss fancy food; they look complicated, but are actually simple and fun to make. Whenever I think of good friends and good company, I think...
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Bouchée à la Reine (Vol-au-Vent) - Traditional French Recipe | 196 flavors

There is often some confusion between a bouchée à la reine and a vol-au-vent. The first one is attributed to a French queen, while the last one is the work of one of the greatest French chefs of the time. Indeed, it is to Marie Leczinska (1703-1768)...
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How to Make Vol-au-Vent | Saveur

With storebought puff pastry, it's easy to make these classic French vol-au-vent. These flaky cups are ready for filling...
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Mushroom vol au vent |Jamie Oliver mushroom recipes

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Vol-au-vent recipes - BBC Food

A light, round bite-sized shell of puff pastry, sometimes with a pastry lid, with a delicate filling, served as a hot or cold starter or hors d'oeuvre. The filling is made up of meat, seafood or vegetables usually bound with a sauce...
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Bouchées à la reine : Recette de Bouchées à la reine

rumsteak, escalope de poulet, champignon, quenelle de veau, beurre, farine, bouillon de volaille, jaune d'oeuf, crème fraîche épaisse.....

Associated Dishes

Choucroute garnie
Choucroute garnie
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Tarte oignon
Tarte oignon
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Volailles du plateau de Langres
Main
Jambon en croute
Main