Bouchée à la Reine

Method

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1. Heat the oven to 200°C / 400°F. Brush the pastry cases with beaten egg and bake them empty for 20 minutes, until risen and deep gold. Keep warm.

   Mark done Start 20 min timer

2. Poach the diced chicken in the stock for 8 minutes, then lift it out with a slotted spoon and reserve the stock.

   Mark done Start 8 min timer

3. Melt the butter and cook the shallots 3 minutes, then the mushrooms for 6 minutes until their water has gone.

   Mark done Start 6 min timer

4. Stir in the flour and cook 2 minutes. Add the wine and boil 2 minutes, then the reserved stock gradually, whisking.

   Mark done

5. Simmer 10 minutes until very thick, then add the cream and reduce a further 5 minutes. It should mound on a spoon.

   Mark done

6. Return the chicken and sweetbreads, season with salt, pepper, nutmeg and lemon, and warm through.

   Mark done

7. Fill the warm cases at the last possible moment, scatter with parsley, and serve immediately.

   Mark done

Chef’s Tips

• Bake the cases empty. Filling them early softens the base.
• Reduce the filling further than feels right — it loosens in the oven.
• Fill at the last second.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• Green salad
• A glass of white Burgundy
• Buttered rice

Storage & Reheating

The filling keeps 2 days refrigerated. Cases keep 2 days in a tin. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.