The other evening Filippo and I dined at a marvelous new restaurant in downtown Sarasota, Brasserie Belge. The evening was marvelous from start to finish; starters were champagne and lobster croquettes, main was muscles for Filippo while I chose Vol-au-Vent and we finished with a shared Dame Blanche!
I got to thinking ahead to dinner parties we have scheduled and wondered if the Vol-auVent would be something I could prepare at home for my guests.
Poulet Vol-au-Vent, simply translates to flying in the wind and refers to the lightness of the puff pastry, is really quite easy to prepare if you use frozen puff pastry shells and also, it turns out, lends itself well to making ahead of time and reheating moments before serving. The sauce is light but filled with flavor and I ended up serving the leftovers the following day over cooked jasmine rice. That was a huge hit with everyone so you have not only a new dinner party recipe; I have a new family favorite every day dinner!
Here is the recipe I came up with for the Poulet Vol-au-Vent.