2 chicken stock cubes
1/4 cup sour cream
2 tablespoons butter
2 tablespoons plain flour
1 cup milk
2 cups chopped cooked chicken
1 x 250 g (8 oz) can champignons
salt and pepper
4 individual, ready baked vol-au-vent cases
1/4 cup sour cream
2 tablespoons butter
2 tablespoons plain flour
1 cup milk
2 cups chopped cooked chicken
1 x 250 g (8 oz) can champignons
salt and pepper
4 individual, ready baked vol-au-vent cases
method
1. Crumble chicken stock cubes and mix with sour cream.
2. Melt butter and stir in flour until smooth, cook 1 to 2 minutes over gentle heat.
3. Add milk and, stirring continuously, bring to the boil.
4. Add sour cream mixture, chopped chicken and drained champignons.
5. Season to taste with salt and pepper.
6. Fill vol-au-vent cases with mixture and place on a baking tray.
7. Bake in a moderate oven 180-190°C (350-375°F) for 15 to 20 minutes.
8. Serve piping hot.
2. Melt butter and stir in flour until smooth, cook 1 to 2 minutes over gentle heat.
3. Add milk and, stirring continuously, bring to the boil.
4. Add sour cream mixture, chopped chicken and drained champignons.
5. Season to taste with salt and pepper.
6. Fill vol-au-vent cases with mixture and place on a baking tray.
7. Bake in a moderate oven 180-190°C (350-375°F) for 15 to 20 minutes.
8. Serve piping hot.
serving amount
serves: 4
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