Monday, July 1, 2013


SO skipped school today. :( On Saturday, she already had a little cough, but I thought it would pass. And when MO, my niece, brought her home yesterday, it seemed to get worse. I quickly pulled out my curing necessities and when she woke up this morning, she seemed fine again. MR and I agreed that the best thing would be for her to rest the whole day today so she would be fine to go back to school tomorrow. It is her last week of school by the way, so it would be kinda sad if she was absent. Anyways, by afternoon she had a fever, which prompted me to give her medication. It's always scary when your child is going through something like, no matter how small. If I could, I'd take it all away and transfer it to me.

I decided to make Vol-au-Vent. Or maybe it's Bouche a la Reine?, I thought to myself. I never really knew which was which. And then I did my research after cooking this dish tonight and learned that it was really Vol-au-Vent. But I wasn't too far off. Turns out the difference between Vol-au-Vent and Bouche a la Reine boils down to one ingredient. Ris de Veau / Sweetbreads. While both have the same puff pastry crust and white sauce, Bouche a la Reine uses Ris de Veau / Sweetbreads. Anything else (chicken, turkey, mushroom, veal) makes it a Vol-au-Vent.

Don't get mad, but I totally cheated. Everything I used for today's meal was store-bought. I probably could have made the sauce by myself, though. Nevertheless, I still wanted to feature today's dish because this is one of France's best known dishes and it is delicious! I've made American Pot Pie before and I can't help but wonder if these 2 dishes are cousins.

Ready-to-use Puff Pastry Crust.

Too cute! :)

Store-bought filling made with mushroom and chicken. Good stuff. I paid the price but I made sure to buy from a reputable company.

Remove the top of the crust and stuff with filling.

Cover with the top and bake in a 180 degrees Celsius preheated oven for 10-15 minutes.

Dinner is served: Vol-au-Vent and Quick Couscous Salad


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