At table


Chicken vol-au-vents and poultry with foie gras escalope

Food/wine pairing

Pinot gris le toquet

Proposed par

Restaurant Au Zoll

Located à


Ingredients (for 4 peoples)

500g of veal shoulder

500g chicken breast

100g of lovage

50g of butter

50g of flour

25cl Edelzwicker 

50cl of liquid cream

400g button mushrooms salt, pepper 

4 crusts of puff pastry

4 slices of raw foie gras to fry


  • Poach the poultry and veal, previously cut into 4 cm cubes, in a fresh lovage stock for about 25 minutes.
  • Remove the meat from the stock and keep it aside.
  • Recover the cooking stock, then clarify it (pass it through a cheesecloth).
  • Make a blond roux (butter and flour) then moisten with the Edelzwicker and add the stock. Let it reduce until you get a thick sauce.
  • Add the cream and cook for 5 minutes.
  • Add the diced meat and the quartered mushrooms and heat for about 8 minutes.
  • In the meantime, in a hot pan, fry the foie gras cutlets, previously floured and seasoned, for about 3 minutes on each side.
  • Heat the crusts in the oven for 4 minutes at 180°.
  • Dressing

Bon appétit 

Restaurant Au Zoll

Recent Recipes

This site features alcoholic beverages. To continue, please confirm your majority:
I'm under 18 I am over 18
The website uses cookies
Anonymous session cookies (necessary for the proper functioning of the website).
Audience measurement cookies Reject Accept