Name: Creamy Chicken and Morel Vol-au-Vents
Prep time: 40 min
Cook time: 40 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 8 vol-au-vent cases; 600 g sliced chicken; 60 g butter; 1 shallot; 1 dl white wine; 2.5 dl chicken stock; 1.8 dl half cream; 1.5 tbsp flour; 2 tbsp soft butter; 150 g fresh morels, cleaned and drained; 1 tbsp cognac; freshly grated nutmeg; salt; pepper; 1 bunch chives; 1 tsp chopped tarragon; tarragon leaves to garnish

Method

Preheat the oven to 80 °C and put the vol-au-vent cases in to keep warm. Also heat the serving plates.
Pat the sliced chicken dry. Brown in batches in hot butter for about four minutes. Remove, cover and keep warm.
Sweat the chopped shallot in a knob of butter. Deglaze with the white wine and reduce to about 2 tablespoons of liquid.
Pour in the chicken stock and the half cream, then bring to a bare simmer.
Work the flour and soft butter together with a fork to make a paste. Add it in small quantities, stirring constantly. Bring to the boil, then lower the heat.
Add the morels and the cognac. Leave to simmer gently for about ten minutes, then season with salt, pepper and nutmeg.
Stir the snipped chives and chopped tarragon into the sauce. Fill the warm pastry cases, coat generously and decorate with tarragon leaves.