Vol-au-vent Croque Toast

Method

1. Cut the chicken into 1 cm cubes and slice the mushrooms thinly. Melt a third of the butter in a 24 cm frying pan on medium-high heat and cook the chicken and mushrooms for 6 min, stirring, until the chicken is white all the way through and the mushroom juices have evaporated.

   Add in this stepButter 11 gChicken breast 160 gButton mushrooms 100 g

   medium-high heat

2. In a small pot, melt the rest of the butter on medium heat, stir in the flour and cook for 1 min. Whisk in the milk a little at a time, crumble in the stock cube and add the nutmeg. Lower to low heat and simmer for 3 min, whisking, until very thick, like soft mashed potato. It must be thicker than a normal sauce so it stays on the toast.

   Add in this stepButter 25 gPlain flour 18 gWhole milk 180 mlChicken stock cube ½Ground nutmeg 1 pinch

   medium heat→low heat

3. Stir the chicken, mushrooms and mustard into the sauce. Taste; the stock cube is salty, so you rarely need extra salt.

   Add in this stepDijon mustard 1 tsp

4. Preheat the oven to 220 °C. Lay the bread on a lined baking tray and toast it for 3 min, until lightly crisp on top.

   Add in this stepThick slices of white bread or brioche (2 cm) 4

   oven

5. Spread the ragout thickly over the toast, right to the edges so the crusts don't burn, and cover with the grated cheese. Bake for 6 min, until the cheese is melted, bubbling and golden in spots.

   Add in this stepGrated Gruyère or Emmental 60 g

6. Sprinkle with parsley, cut each slice diagonally and serve hot. Let it cool for a minute first; the filling stays very hot.

   Add in this stepChopped parsley 1 tbsp