Going on a memory and a whim, I took leftover chicken and used it as the core of a strudel last Monday night. I sautéed shallots, mushroom, and garlic, added in a splash of wine, and threw in some seasonings. Then came Boursin and heavy cream, followed by a short simmer. Once it had thickened up, it was ready to be piled down the middle of a store-bought puff pastry, which I braided and egg-washed. A long bake to a crispy golden brown and I knew it was ready for serving up, to the deep satisfaction of the table.
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