Vid'E - Recipe for Vid'E

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RecipeS For Vid'e

Vidée is a light puff pastry case filled with vol-au-vent.

In Flanders also known as ‘koninginnehapje’, which means queen’s bite.

Vol-au-vent is a ragout of meat, poultry or fish. Traditionally, Belgian vol-au-vent is a savoury mixture of poultry meat (mostly chicken), small meatballs and mushrooms, bound together with a creamy white sauce.
This dish is ideally served with Belgian fries.

Underneath you will find the recipes for quick-vid'E.

Quick - Vid'E

ingredients

4 chicken breasts
1 bag of pre-cut soup veggies
4 chipolatas
(or other sausages)
250 g French mushrooms
2 cubes of chicken stock
pepper & salt to taste
25 g butter + a little to fry in
25 g flour
75 ml cream
water

Simmer the veggies in a little butter . Cover them with water and add the chicken cubes. Bring to the boil and boil for 30 minutes.

Poach the chicken fillet in this stock for 15 minutes on a medium stove. Close the fire and cool for a while. This makes the chicken more tender.

Cut the chicken into small pieces and sift the stock.

Squeeze small meatballs out of the sausages and poach those 10 minutes in almost boiling water.

Meanwhile fry the sliced mushrooms in a little butter and keep them aside.

To prepare the white sauce melt the butter. Take from the stove and add the flour while stirring to make a white roux (crumbly dough). Put back on a low fire and add parts of the stock while stirring. The heat thickens the sauce. Add stock until you have a thick, creamy sauce. Add the chicken, mushrooms and meatballs.

Finish with a dash of cream and serve with fries.

Smakelijk!