Chicken Sauce for Vol-au-Vent
Chicken Sauce for Vol-au-Vent
Ingredients
- 1 recipe Bechamel Sauce in 5 Steps
- 2 cups (500 ml) cooked chicken, diced
- 1 cup (250 ml) frozen peas
Instructions
- Add 500 ml (2 cups) of cooked and diced chicken meat and 250 ml (1 cup) of frozen peas to your béchamel. Continue cooking for 3 to 4 minutes or until the peas are tender. Adjust the seasoning. Pour the sauce into the toasted bread cups, letting it overflow on each side.
Chicken Sauce for Vol-au-Vent