Vol-au-vent with creamy chicken ragout (Bouchée à la reine)

1. Shape vol-au-vent cases from the puff pastry and bake them in the oven until golden and crisp.

2. Cut the chicken breast into small cubes and fry in butter until white, then lift out.

3. In the same butter soften the finely chopped shallots and the sliced mushrooms.

4. Sprinkle with flour, stir, then pour in the meat stock and boil until thick.

5. Add the cream and the returned chicken, season with salt and pepper and simmer together for a few minutes.

6. Spoon the warm ragout into the crisp cases, scatter with parsley and serve at once.

Tip: The "queen's morsel" was supposedly a favourite of Marie Leszczyńska. Fill the case only at serving time so it stays crisp. Originally sweetbreads went into it too – the chicken version is simpler, yet elegant.