Join my online French cooking classes : https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking The Bouche la reine is a French cuisine classic starter made out of a golden and crunchy pure butter puff pastry casing (Vol au vent) which is filled with a voluptuous and tasty creamy chicken mushroom veloute sauce.In this video recipe tutorial we are going to learn how to make a vol au vent sauce using the traditional Escoffier style for the bouche a la reine recipe.ingredients:6 small vol au vent or 4 large one ( puff pastry casings)see previous video to learn ho to make themFor the boiled chicken:1 chicken ( approx 1.2 kilos)100 grams of chopped leeks100 grams of chopped onions100 grams of choppedcelery100 grams of chopped carrots1 large bouquet garni ( made with thym, bay leave celery and parsley stokes)1 teaspoon of black peppercorn1 teaspoon of juniper berries1 table spoon of salthalf a lemon juice1 piece of cooking string to truss the chicken.For the veloute sauce ( parisian sauce):1 litre of chicken broth40 grams of plain flour40 grams of butter250 grams of mushroom 150 grams of button mushrooms and 100 grams of morels)2 chicken breasts diced. ( reserve some chicken meat to for serving)1 egg yolksup to 200 ml of cream ( heavy whipping creme or creme fraiche)1 table spoon of cognac1 table spoon of chopped parsley.salt and pepper to season.to white cook the button mushroom:water 1 table spoon of butter one squeeze of lemon juiceThis vol au vent recipe has everything you would ever expect from a French classic dish. Personally I like to describe it as an elegantly old-fashioned starter fit for Kings.We will see in details how to make a type of veloute called the Parisian sauce. and create the Vol au vent filling called: "a la reine which is composed of a Salpicon (diced pieces) of chicken and forest mushrooms.(chicken mushroom veloute sauce)A bit of history:With the pastry chefs of the court of Versailles, the queen of France Marie Leszczynska (1703-1768), daughter of Stanislas Leszczynski, king of Poland, would be the historical origin of this traditional recipe of French gastronomy. Inspired by pastries made from sweet puff pastry like the wells of love created by Vincent La Chapelle made for her rival Madame de Pompadour, she would have looked for aphrodisiac dishes and asked Nicolas Stohrer to create a salty version to regain the favors of Louis XV, her husband.support my work on Patreon:https://www.patreon.com/frenchcookingacademyDiscuss this on reddit: https://www.reddit.com/r/frenchcookingacademy/The one and only cast iron dutch oven I use:https://amzn.to/2k7w5K7My favorite frying pan:https://amzn.to/2k4wIUx****************************Online food converter:https://www.convert-me.com/en/convert/cooking/****************************Website for text, print friendly recipehttps://thefrenchcookingacademy.com****************************To support the channel:Get the Cookware I am using and more:https://goo.gl/krYqny****************************