Veal Vol Au Vents - cooking recipe

Ingredients

1 None bay leaf
3 None cloves
1 None onion
1 lb veal leg meat
1/2 tsp peppercorns
4 None juniper berries
4 1/2 tbsp butter or margarine
1/3 cup all-purpose flour
1/2 cup dry white wine
1/2 cup milk
1/2 cup heavy cream
1 pinch grated nutmeg
1/2 None lemon, juiced
7 oz small mushrooms, sliced
2 None shallots, peeled and finely chopped
6 None large puff pastry vol au vent shells
None None fresh parsley, to garnish

Preparation

Stick bay leaf and cloves into the onion. Bring 4 cups water to a boil, add veal, onion, peppercorns, juniper berries and a pinch of salt and simmer over medium heat for 30 mins. Remove veal and set aside to cool then cut into cubes. Strain stock and set aside 2 cups.
Melt 3 1/2 tbsp butter in a pan, add flour and cook briefly. Gradually add stock, wine, milk and cream. Bring to a boil, add nutmeg and lemon juice and season to taste. Simmer, stirring, for 5 mins. Melt remaining butter in a frying pan and saute mushrooms for about 3 mins. Add shallots and cook for 3 mins. Add cubed veal.
Preheat oven to 400\u00b0F. Heat vol au vents for 2-3 mins. Place on serving plates and fill with sauce. Serve remaining sauce on side, garnished with parsley.