Vol au vent to saute veal '

00564 VOL AU VENT at SANTE ' VEAL INGREDIENTS for 4 PEOPLE 4 eggs, 2 tablespoons mayonnaise, 1 tablespoon of chopped parsley, 2 carrots, 1 large shallot, 1 large red onion, 500 g champignons de Paris, 40 g butter, 1 bay leaf, 1 sprig of thyme, 10 cl dry white wine, 600 g beef stir fried, 20 cl of fresh cream, 4 potatoes, 1 packet of Cress, 4 vol au vent, salt, pepper.

Peel the eggs and cut them in half, remove the yolks, mash and mix with the mayonnaise and parsley; fill the egg whites with this mixture and keep aside in a refrigerator.

Peeled and sliced carrots; peeled and sliced the onion and the shallot.

Clean, dry and mince the mushrooms.

In a saucepan heat the vegetables do in 20 g of butter, add salt, pepper, add bay leaf and thyme.

Simmer until the water evaporation of the vegetables, then pour the wine and let reduce by half sweet focus.

Cut the meat into 2 cm pieces and fry them in the rest of the butter in a saucepan for 5 minutes at campfire; Add the vegetables, add salt and pepper, cover and let simmer for 20 minutes, always fresh focus.

Then pour the cream and cook for a minute and focus keep aside to warm.

Wash the potatoes and cook for 20 minutes in boiling water.

Preheat oven to 180° clean the watercress and divide it into individual dishes; heat the vol au vent in the oven, garnish with the preparation by overlap, put them in with the potatoes and place the eggs mimosa on salad bed.