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NL 120
Vol-au-vent
Porties: ca. 4
Bereidingstijd: ca. 1 uur
Ingrediënten
4 kippenbouten
1 ui
3 laurierbladeren
¼ TL zwarte peperkorrels
5 jeneverbessen
3 kruidnagels
100 ml witte wijn
500 g witte asperges
400 g groene asperges
150 g kleine champignons
30 g boter
2 el bloem
50 ml slagroom
4 stelen dragon
1 druppeltje vers citroensap
cayennepeper, zout, suiker
Bereiding
1. Uien schillen, halveren en de snijvlakken in een pan goudbruin bakken.
2. Samen met de kippenbouten, laurierbladeren, peperkorrels, jeneverbessen, kruidna-
gel, zout, witte wijn en 1,5 l water in de mengkom gieten en op 110 °C en op stand 0
aan de kook brengen. Het accessoire met dwarse snijbladen niet inschakelen! Dan
30 minuten op 95 °C laten pruttelen.
3. Ondertussen de witte asperges schillen en de uiteinden eraf snijden.
4. Van de groene asperges enkel de uiteinden afsnijden.
5. Asperges in stukken van 2 cm snijden. In een pot met kokend, met suiker en zout ge-
kruid water gedurende 5 minuten blancheren. Afgieten, onder koud water afspoelen
en laten afdruppen.
6. Champignons schoonmaken.
7. Kippenbouten uit de bouillon nemen en een beetje laten afkoelen.
8. Kippenbouten ontvellen, het vlees van de beenderen losmaken en in grove blokjes
snijden.
9. De bouillon door het zeefje gieten en in een pot opzij zetten.
10. Boter in de mengkom op 60 °C en op stand 0 laten smelten. Het accessoire met
dwarse snijbladen niet inschakelen!
11. Bedrijfsduur op 5 minuten instellen. Op 100°C op stand 1 bloem eronder roeren en
laten opschuimen.
12. 600 ml bouillon erbij gieten en laten opkoken.
13. Het accessoire met dwarse snijbladen afschakelen, room en champignons eraan
toevoegen en gedurende 5 minuten laten koken.
09763_de-en-fr-nl_A5_V1_1.indb 12009763_de-en-fr-nl_A5_V1_1.indb 120 15.12.2015 16:08:1115.12.2015 16:08:11
120


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