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BOUCHEES A LA REINE
Cook the onion, carrot and bouquet garni in 2 cups of salted and peppered water until the carrot is cooked. Remove the bouquet garni, add the chicken wings. Cook for 20 minutes. Take out the wings, remove the skin, dice the flesh. Sieve the stock. Slice the mushrooms thinly, rub them with lemon. Blanch the veal sweatbread in boiling unsalted water for 10 minutes. Remove the membrane, dice. Put 3 tablespoons butter and 4 tablespoons flour into a saucepan, make a white roux. Moisten with 3/4 of the cold sieved stock, bring to a boil. Add the chicken, veal sweetbread, mushrooms and a small pinch of grated nutmeg. Cook gently over a low fire, uncovered, add some stock if need be. Skim. The sauce must reduce and thicken. When you have skimmed off all of the scum, add the sliced quenelles and the egg yolks which have already been mixed into the cream. Pour them into the saucepan, which you have from the heat, stir well. Cook again over a low fire, check that the sauce does not stick to the bottom. In order to serve, heat the pastry shells in an oven without allowing to dry, fill with the boiling filling.
