Bouchées a la Reine
Bouchées a la Reine have always been associated with refinement and elegance, served on special occasions. Let’s not forget the wines to carry the accompaniment to the special occasion. A white wine such as Burgundy blanc: Montagny, Hautes-cotes-de-nuits. Pouligny Montrachet or a Vin Jaune from the Jura Region. If the seafood takes over in the Bouchée a la Reine then a swing to Alsace with a Riesling might be the answer.
The main ingredient of Bouchées a la Reine is actually the “Pâte feuilletée.” Best to be purchased from your bakery or specialty store. Pair with: Beaune du Chȃteau Blanc
Bouchées à la Reine with leeks, mushrooms, and ham
4 Bouchées à la Reine
1 small leek
1 a fist full of white mushrooms
1 slice of ham slices 4 oz of milk
4 oz unsalted butter
3 oz of flour
2 Tsp of Olive oil
Black pepper and Guérande sea salt
Pré heat the oven to 425°
For 2 PEOPLE PRÉPARATION: 40 min Cooking Time: 15 min
1 Add butter to a pan and cook over medium heat. Make sure the butter doesn’t burn.
2 Roast to golden the leeks
3. The exact same process to cook the mushrooms
4. Prepare now the béchamel, in microwaves for 1 min place the butter in a bowl
5. Take it out from the microwaves, and add 2 cuilléres a soup of flour. Mix to avoid clumps
6. Pour the milk into a saucepan, bring it to a boil. Let it boil for a few more minutes.
7. On your cutting board, wash and detail the leek in thin slices.
8. In a saucepan pour 1 tbsp of olive oil.