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Ingredients
La garniture
- 2 échalotes
- 200 g de blanc de poulet, coupé en dés (1 cm env.)
- 20 g de beurre
- 180 g de champignons de Paris frais, brossés et coupés en lamelles
- sel, à discrétion
- poivre moulu, à discrétion
La sauce Béchamel
- 40 g de beurre
- 60 g de farine de blé
- 400 g de lait
- 1 cube de bouillon de volaille
- poivre moulu, à discrétion
- 1 - 2 pincées de noix de muscade fraîchement râpée (optional)
- 200 g de quenelle nature, coupée en rondelles
- 8 vol-au-vent, prêts à garnir
- Nutrition
- per 1 portion
- Calories
- 1691 kJ / 405 kcal
- Protein
- 12 g
- Carbohydrates
- 29 g
- Fat
- 27 g
- Fibre
- 2 g
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