Feuillete Of Corn Fed Chicken Stuffed With Sweetbreads And Mushroom

Ingredients
4 pieces corn fed Chicken Breasts
1 kilo Chicken Bones
250 ml Shiraz Wine
250 grams Mirepoix (Rough Dice Of Carrots Onion And Celery)
400 grams Puff Pastry
200 grams Mushrooms
100 grams Butter
35 grams dry Cepes
5 pieces Shallots
150 grams Sweetbreads
50 grams Cream
2 Eggs
500 grams Broadbeans
2 pieces young Carrots
Salt And Pepper

Method

Poach the sweetbread 3 mins.

Chop the shallots in brunoise, add butter, mushrooms, cepes previously soaked, and sweetbreads then steam for 15 mins in a casserole.

When cooked, mix with cream, one egg, salt and pepper.

Chicken stock:

roast the bones and the mirepoix when brown add red wine and water (same quantity as the wine) reduce by half, take the bones out and reduce to a 1/4 litre.

Pan-fry the chicken breast for 5 mins (250 degrees)

Take the skin off the chicken breast and let it rest in the fridge.

Roll the pastry in 4 triangles, place mousse of sweetbread on the triangle, then the breast and seal the pie with egg yolk.

Bake the pie in oven for 15 mins (220 degrees) Peel the broadbeans and steam them with shallots and carrots. Dress the vegetables on the plate, add the sauce, display the pie previously sliced in the middle.