FRIJE

Instructions

• 1.   Cut the meat into small cubes and cook it quickly (rare). Set aside.
• 2.   Slice the mushrooms and cut the drained quenelles into small pieces.
• 3.   Melt the butter in a large pot, add the flour and cook while stirring for 3 minutes.
• 4.   Then, pour the chicken broth into the blond roux and bring to a boil.
• 5.   Add the meat, mushrooms, white wine, pepper, and nutmeg. Continue to heat while stirring constantly.
• 6.   Gently incorporate the quenelles and stir.
• 7.   In a separate bowl, mix the egg yolks with the cream, then pour this mixture into the pot while stirring. Heat without boiling for 5 minutes.
• 8.   Preheat the pre-baked crusts in the oven at 180°C. When they are hot and very dry, remove them from the oven and remove the lids.
• 9.   Place the crusts on individual plates (accompanied by rice or pasta). Fill them with the sauce filling and place the lids on top. Serve immediately.

Nutritional information *