Preparation
- Peel and roughly chop the carrots, onions, and celery. Place them with the chicken in a large pot, cover with water, and season with pepper, salt, thyme, and bay leaves.
- Simmer for at least 1.5 hours over low heat, then let the chicken cool in the broth. Strain the broth and shred the chicken.
- Make small meatballs with the ground meat and brown them. Slice and cook the mushrooms, deglaze with lemon juice.
- Prepare a roux with butter and flour, cook briefly, then add homemade chicken broth to desired sauce thickness. Season with pepper, salt, nutmeg, chicken spices, and curry powder.
- Finish the vol-au-vent by combining chicken, meatballs, and mushrooms with the sauce. Add extra lemon juice if desired.
- Serve with a puff pastry shell and mashed potatoes or croquettes.
