Vol au vent

Wash the chicken and pat dry. Put the chicken with the garlic and parsley stalks in a large pan with water. Add the rest of the ingredients, bring to the boil and foam off regularly. Turn down the heat as soon as the broth starts to boil and let it simmer for about 90 minutes. Allow to cool and put in the refrigerator overnight. Place the veal sweetbreads for 12 hours in salted water. Change the water after 6 hours. Poach them for 10 minutes in salted water and cool under cold running water. Chaste the sweetbreads. You do this by cutting all the fleece and pieces of fat from the sweetbreads. Place the sweetbreads between kitchen paper, cover with a weight and put them in the refrigerator for a night.

When the chicken has cooled down: Scoop the fat from the stock and warm up again. Remove the chicken from the stock and sieve the stock. Take 0.5 liters of broth and set aside for a moment. Boil the rest of the stock to 1/3. Remove the skin from the chicken and remove the meat.

Cut the sweetbreads into big pieces, fry in butter and season with salt and pepper.

Put a knob of butter in another pan and fry the chapmignons, add the shiitake after 2 minutes. Season with salt and pepper and add the lemon juice. Remove the mushrooms from the heat when they are nicely light brown.

Preheat the oven to 190°C. Cut out 4 big and 12 small rounds from the puff pastry. Beat the egg. Prick holes in the large rounds with a fork and coat them with egg. Place a small circle on each large circle and re-apply with egg. Repeat this until upon every small circle 3 small circles are mounted. Bake the puff pastries for 25 minutes in the preheated oven.

Peel the shrimp. Season the veal mince with salt and pepper. Knead in the egg and bread crumbs and turn into small balls. Take the half liter of chicken broth that you kept aside. Heat to the boiling point and poach the balls for about 2 minutes.

Make the roux. Melt the butter, mix the flour with the butter and let it dry for a few minutes on medium heat. Pour the cooked broth gradually and continue to beat the flour-butter mixture. Let the sauce cook briefly and season with pepper, salt and lemon juice. Add a dash of cream and cook briefly again.

Beat the egg yolks on a low heat with the water to a nicely bound sauce. Remove from the heat and stir in the lumps of cold butter. Season with pepper, salt and lemon juice.

Put the chicken, mushrooms, balls and sweetbreads in the roux. Fill each puff pastry cup with the roux with the chicken. Finish with Hollandaise sauce, fresh prawns and chopped parsley.