Bouchée a la Reine
Bouchée a la Reine, the queen of pies. Not a pie in the traditional sense. A fine ragout in puff pastry. A classic Alsatian specialty that has conquered the world. A quick dish that looks great and tastes phantastic.
The bouchées are often served as a warm starter and there are endless variations. Escoffier alone describes 16 different variants, with asparagus (Grand-Duc) or game birds (Diane). We’re going to focus on the traditional veal version. There are definitely no limits to creativity.
Interesting:
Bouchée a la Reine was created in the 18th century by the chef of Marie Leczinska, daughter of the King of Poland and wife of Louis XV. At least that’s what the legend claims and it also says that the good woman should have had a right appetite. It was probably necessary because she gave birth to 10 children in the first 12 years of her marriage.
Important Questions
Buy the pastes or make them yourself?
We buy them. If you feel like it, you can buy a ready-made puff pastry, cut it out and stack it. The hardcore bakers also make the puff pastry themselves. But that is very time-consuming.
Bechamel?
If you like a really creamy sauce, make a bechamel sauce and add the meat / vegetables. We prefer a slightly lighter version.

Ingredients
serves 4
– 600g veal (Schnitzel) cut in small dice
– 300g Mushrooms blättrig geschnitten
– 120g Onion cat in small pieces
– 80g peas
– 150g Creme fraiche
– 50g flour
– 40g butter
– 500ml vegatable stock
– 60ml white wine
– 2 cloves of garlic, cutin small pieces
– 1 EL Lemon juice
– Olive Oil, sugar, salt, pepper
– 4 large filopastery Pasteten
Refining
Alternatively, you can make a béchamel sauce (butter, flour, crème fraîche, replace the wine and vegetable broth with milk) and add the fried meat, mushrooms, onion, garlic, vegetables. This makes the sauce thicker.
If you don’t like the peas that much, you can simply omit them or replace them with another vegetable (e.g. carrots).
You can also substitute turkey or chicken for the veal.

CULINAMUS
For our Culinamus Queen Pate we follow the recipe pretty closely. The peas are not quite original, but we really like them.
Preparation
(15 minutes)
– Prepare and cut meat and vegetables
– Peel and finely chop the garlic
– Provide flour, broth, white wine, crème fraiche
– Provide butter, sugar, lemon juice, spices and oil
– Remove the top of the puff pastry pies and place on a baking shee

Cooking
(35 minutes)
– Preheat the oven to 175 degrees top and bottom heat.
– Heat some olive oil in a pan and add the veal and let it brown slightly.
– Take out the meat.
– Add the onion and garlic to the pan and sauté for a few minutes until soft.
– Add butter and mushrooms to the onions and fry on low heat for 5 minutes.
– Dust with the flour and fry briefly.
– Deglaze with the white wine and let the alcohol boil away. (2-3 minutes)
– Add the broth and crème fraîche and mix to form a thick sauce.
– add the peas
– Continue cooking for 5 minutes
– Season the sauce with lemon juice, a pinch of sugar, salt and pepper.
– Add the meat and heat through well.
-while the meat is heating through, place the patties in the oven and heat for 5-10 minutes until golden brown.
– Place the pies on a plate, fill with the ragout, place the lid on top or decorate with a little parsley.


and next?
A green salad is a great accompaniment.
A slightly richer white wine is a suitable companion. There are, for example, Pinot Gris from Styria, like that from Müller in Klöch, very fine. A Château de Beaupré – Collection du Château would also be an excellent accompaniment.
CULINAMUS!

