Koninginnehapje/Bouchée � la Reine

Ingredients
300g veal rump steak
2 fillets of chicken
200g tinned mushrooms
45g butter
3 level spoonfuls of flour
75ml chicken stock
3 egg yolks
10ml of thick sour cream
1 glass of white wine
pepper & nutmeg
6 pre-cooked pastry cases

1. Slice the mushrooms.

2. Chop the chicken and veal into small pieces, fry quickly until pink. Set to one side.

3. Melt the butter in a pan; add the flour and cook, stirring continuously, for three minutes.

4. Pour in the stock slowly, mix with the roux and bring to the boil.

5. Add the meat, mushrooms, white wine, pepper and nutmeg and continue to heat, stirring continuously.

6. Mix egg yolks with the cream in a bowl, then stir it into the mixture and simmer for five minutes.

7. Heat the pastry cases in the oven at 180�C. When they are heated through and completely dry, take them out and remove the tops.

8. Place them on individual plates (accompanied by rice or pasta) and fill with the mixture before replacing the tops. Serve immediately.