Vol-au-vents
Ingredients
- 24 Vol-au-vent Cases
- ½ pint Cream
- 2 cooked Chicken Breasts
- 8 Mushrooms (chopped finely & cooked)
- 2 dessertspoonfuls Cornflour
- Milk
- Salt
Method
Cook vol-au-vent cases.
Heat cream gently in a saucepan.
Mix the cornflour in milk.
Add to cream until it thickens.
Add cooked chicken and mushrooms.
Add salt to taste.
Allow to fully reheat and spoon into cases.
Serve immediately.
Tooban
Burnfoot
Co. Donegal
Republic of Ireland