1 onion
7 oz (200 g) chanterelle
5 oz (150 g) cold tongue meat
3 tbsp butter
1 oz (30 g) flour
1/2 pint (300 ml) milk
7 fl oz (200 ml) single cream
5 oz (150 g) frozen peas
1 fl oz (2 cl) port
salt
pepper
lime juice
1 bunch coriander
8 mini vol au vents
7 oz (200 g) chanterelle
5 oz (150 g) cold tongue meat
3 tbsp butter
1 oz (30 g) flour
1/2 pint (300 ml) milk
7 fl oz (200 ml) single cream
5 oz (150 g) frozen peas
1 fl oz (2 cl) port
salt
pepper
lime juice
1 bunch coriander
8 mini vol au vents
method
1. Peel and dice the onions. Wash and dice the chanterelle.
2. Slice the cold tongue meat. Melt the butter in a frying pan and gently cook the onion, chanterelle and cold tongue meat for about 4 minutes.
3. Sprinkle in the flour, stirring constantly. Add the milk and single cream. Then add the peas and season with salt, pepper, lime juice and port.
4. Wash and dry the coriander. Pluck the leaves and add them to the mixture.
5. Fill the vol au vents with the ragout and garnish with coriander leaves. Serve.
2. Slice the cold tongue meat. Melt the butter in a frying pan and gently cook the onion, chanterelle and cold tongue meat for about 4 minutes.
3. Sprinkle in the flour, stirring constantly. Add the milk and single cream. Then add the peas and season with salt, pepper, lime juice and port.
4. Wash and dry the coriander. Pluck the leaves and add them to the mixture.
5. Fill the vol au vents with the ragout and garnish with coriander leaves. Serve.
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