Recipe for Belgian Puff Pastry

Preparation of the broth: Fill a large pot with water about 2/3 of the way full. Add the peeled carrots, cut into rounds, the sliced leek, and the peeled shallot cut into large pieces. Season with salt and pepper. Bring to a boil and let cook for at least 10 minutes from the boiling point. Add the chicken and let cook for about 1.5 hours - longer if necessary.

Cooking the chicken Once the chicken is cooked, let it cool and drain in a colander. Keep the broth for later. Remove the meat and leave it in large chunks. Set aside.

Preparation of the filling. Slice the mushrooms or cut them into quarters. Heat some margarine in a pan and sauté them over high heat for a few minutes until cooked to your liking.

Preparation of the meatballs Mix the minced meat, egg, salt, and pepper. Prepare a plate with a layer of flour. Roll small meatballs and then roll them in the flour. Cook them in a skillet with cooking margarine. Set aside.

Preparation of the sauce. Melt the butter, and as soon as it is melted, sprinkle in the flour while mixing. Once a paste is obtained, pour in the cold milk all at once. Stir constantly for a few minutes. Lower the heat and add more cold milk if the paste sticks. Add salt, pepper, and nutmeg. Add broth and let cook while closely monitoring for 5 to 10 minutes.

Serve by adding the chicken, mushrooms, and meatballs. Cook for a few minutes. Just before serving, add the salsify, cream, and egg yolks. Cook over medium heat for a few minutes – the sauce should thicken. Taste and adjust the seasoning. Serve over puff pastry, with fries.