1. Bake patty shells on a sheet according to package directions. 2. Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold. 3. Add the bell pepper and the bay leaf and some salt and pepper. 4. Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer. 5. Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done. 6. Stir in the asparagus and cream and peas. 7. Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
