Vol-au-vents d'Alsace

(French cuisine)

500g of chicken filet
4 vol-au-vents
400g of mushrooms
400g of dry white wine
200g of sour cream of cream
100g of butter
2 tbsp of flour
parsley
salt, black pepper
nutmeg

Sauce: Boil the chicken. Dice the chicken.
Wash, skin and dice the mushrooms. Put the mushrooms into a pan and simmer for 10 minutes.
Simmer the flour in butter in a frying pan, add the chicken stock to it. Add the flour to the mushrooms constantly stirring. Add salt, pepper, nutmeg, cream, chopped parsley. Then add to the mixture chicken and stew for 5 minutes.

Put onto a dish the warm vol-au-vents and pour the sauce over them. Garnish with boiled rice.