Bouchée à la Reine — Print Recipe

A crisp puff pastry shell filled with tender chicken, mushrooms, and sweetbreads in a velvety cream sauce, Luxembourg's beloved celebration dish.

Ingredients

1 Bake vol-au-vent pastry cases at 200°C (400°F) until golden and puffed. Remove tops and hollow out.
2 Sauté mushrooms in half the butter until golden. Set aside.
3 Make a roux with remaining butter and flour. Gradually whisk in chicken broth to make a smooth velouté.
4 Simmer 10 minutes, then add cream. Mix egg yolk with lemon juice and stir in off heat.
5 Fold in diced chicken, sweetbreads, and mushrooms. Season with salt, white pepper, and nutmeg.
6 Fill warm pastry cases with the mixture. Top with pastry lids and serve immediately.

Did You Know?

In Luxembourg, Bouchée à la Reine is so popular for celebrations that many families consider it more important than birthday cake.