Vol au vent stuffed with meat

00660 VOL AU VENT STUFFED with MEAT INGREDIENTS for 4 PEOPLE 400 g of veal scaloppine, 80 g butter, 5 cl of calvados, 20 cl of fresh cream, 2 pinches of four spices, a tablespoon of chopped tarragon 2 golden apples, the juice of 1/2 lemon, 8 vol au vent already prepared and cooked, salt and pepper.

Cut the Lamb cutlets in strips and then into small pieces.

Fry them in a pan with 50 g butter for about 15 minutes.

Add salt and pepper and keep warm between two plates.

Throw the meat cooking fat and pour into casserole the calvados and fresh cream.

Let reduce 5 minutes gentle heat, stirring constantly.

Add salt and pepper, flavored with spices, add meat, tarragon and continue cooking.

Peel and empty apples, cut them into eight pieces and cover with lemon juice.

Drain the apples and then FRY them in a pan with the rest of the butter, 12 minutes sweet rigirandole focus halfway through the cooking.

Heat the vol au vent, put inside the meat, place on each two Apple slices and serve them well.