Vol au Vents

1 cup/250 ml chicken stock

1 bay leaf

3 tablespoons butter

1 onion or large shallot, minced

4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)

1 clove garlic, minced

1 tablespoon all-purpose flour

A splash of white wine (about 2 tablespoons)

2 cooked chicken breasts, diced

1/4 cup/60 ml creme fraiche

1 to 2 teaspoons mustard

Salt and pepper

A few handfuls of chopped fresh parsley

6 vol au vent shells

1 cup/250 ml chicken stock

1 bay leaf

3 tablespoons butter

1 onion or large shallot, minced

4 ounces/110 g mushrooms, trimmed and chopped (we used oyster, and ripped them)

1 clove garlic, minced

1 tablespoon all-purpose flour

A splash of white wine (about 2 tablespoons)

2 cooked chicken breasts, diced

1/4 cup/60 ml creme fraiche

1 to 2 teaspoons mustard

Salt and pepper

A few handfuls of chopped fresh parsley

6 vol au vent shells