The Vol-au-Vent Financière is a classic French dish featuring a puff pastry shell filled with a rich and flavorful ragout. Traditionally made with a combination of chicken, mushrooms, and sweetbreads in a creamy sauce, this recipe embodies the elegance and refinement of French cuisine. Perfect as an appetizer or a main course, it brings a touch of sophistication to any meal.
Ingredients for 6 people
Here is the translation with duplicate ingredients removed:
- Ingredients for 6 people
- 1 kg of Financière
400 g of fresh button mushrooms
2 onions
200 g of pitted green olives
1 tablespoon of cornstarch (Maïzena)
Thyme
Salt
Pepper
Equipment
Saucepan
Preparation: 10 minutes Cooking: 20 minutes
Here is the translated preparation:
- Sauté the onions cut into strips. When they start to turn golden, add the meat.
- Once everything is browned, add the mushrooms, diced or sliced. When they have released their water, season with salt, pepper, and add the thyme. Cover with just enough water to level with the ingredients (no more).
- Cover with a lid and cook over medium heat, stirring occasionally.
- After 20 minutes, dissolve the cornstarch in a little hot water (about 2 tablespoons) and add it to the mixture, along with the pitted green olives (previously blanched).
- Finally, let it simmer for another 5 minutes on very low heat to allow the flavors to blend. Serve with vol-au-vent or the rice of your choice. For summer, Basmati rice is recommended for its lightness!
