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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Bouchee A La Reine (Paschteit--Luxembourg) Recipe

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This recipe for Bouchee A La Reine (Paschteit--Luxembourg) is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large cubed chicken breasts, coarse salt, 1 cup fresh mushrooms, 1 cup cubed veal, peppercorns, cloves, nutmeg, and bay leaves, butter as needed, flour for thickening, 1/4-1/2 cup white wine, 4 vol-au-vent or puff pastry circles with a lid.
Directions:
Directions:
Place the chicken and veal together with the vegetables, bay leaves, cloves and peppercorns in cold water and cook for 2 hours. Prepare a roux (a combination of butter and flour cooked together) for the sauce. Add some of the chicken stock to thicken the sauce. Season with salt, pepper and nutmeg. Chicken and veal should be cut into small cubes. Saute the mushrooms in butter along with 1/4 cup of white wine. Put everything together in the sauce, adding lemon juice to taste, before filling the pastry shells. (Heat the pastry before filling it).
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
A dish similar to this was prepared by Marie-Paule Goedert during a visit to Luxembourg and was served prior to the main course. She told us this dish was named after Queen Marie of France and she served it to us as special visitors.

 

 

 

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