Chicken Vol-au-vents
Ingredients
- 6 puff pastry shells — frozen
- 2 cups white sauce — prepared as directed
- 1/2 cup chicken broth
- 2 tablespoons sherry
- 2 cups chicken — cooked and cubed
- 1 freezer container — quart
Directions
Stir chicken broth and sherry into warm white sauce. Add chicken meat, cooked and cubed.
To freeze: pour sauce into freezer container. Freeze.
Bundle with: frozen puff-pastry shells.
To prepare: Bake pastry shells as directed. Place frozen sauce into saucepan, and reheat gently on top of stove, stirring occasionally. Add 1 tablespoon water or stock if necessary. To serve, spoon hot sauce into puff-pastry
cases; serve.
*White Sauce
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 tablespoons butter or margarine
In medium saucepan, combine cornstarch, salt and pepper; using wire whisk, stir in milk until smooth. Add margarine. Stirring constantly with rubber spatula, bring to boil over medium-high heat and boil 1 minute. Remove from heat.
