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Flemish Vol-au-Vent

A vol-au-vent is the French name for a baked puff pastry batter. The name means ‘windblown’ and describes the lightness of the pastry.
A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. In Flanders the pastry is filled with a chicken, meatball and mushroom sauce.

  • Make small meatballs from the minced meat and boil them in the stock until cooked
  • Rub the mushrooms clean and fry them in little butter or margarine
  • Season the mushrooms with salt and pepper
  • Remove the bones, grease and skin from the boiled chicken
  • Cut the chicken in small pieces
  • Make a white sauce with the butter or margarine, flower, cream and stock and add the egg yolks and lemon juice
  • Mix in the mushrooms, chicken pieces, meatballs and grated cheese
  • Heat the baked puff pastry batters in the oven
  • Remove them from the oven and fill them with the hot sauce
  • Serve with fries or rice.

Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.


  • 4 baked puff pastry batters
  • 1 boiled soup chicken
  • 250 g/8,8 oz minced meat
  • 150 g/5,3 oz grated cheese
  • 250 g/8,8 oz mushrooms
  • 100 g/3,5 oz butter or margarine
  • 100 g/3,5 oz flower
  • 1 l/1 quart chicken stock
  • 2 egg yolks
  • 1,5 dl/0,15 quarts cream
  • juice of 1,5 lemon


  • 4 people

Preparation time

  • 10 minutes

Cook time

  • 40 minutes

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