Vol-au-vent fillings
Instructions
Cut into small pieces, the Turkey livers and mushrooms previously soaked in water and squeezed.
Place in a pan and sauté them with butter and chopped onion.
Simmer about 10 minutes, add the potato flour, salted, peppered, wet with the Marsala wine, add cream and diced ham.
Cook 5 minutes, stirring again, and remove from heat.
Fill with this mixture the vol-au-vent warm and serve.
Ingredients and dosing for 4 persons
- 8 vol-au-vent
- 150 g of chicken livers
- 200 g of turkey
- 100 g of ham
- 40 g of dried porcini mushrooms
- == 1 small onion
- 2 tablespoons of marsala wine
- 1 teaspoon of potato starch
- 4 tablespoons of cream
- 60 g of butter
- Salt
- Pepper