Vol-au-vent with a creamy veal and mushroom ragout in a lemony, white wine and crème fraîche sauce. A simple and fast meal that is great for kids and guests.
Gradually stir in the white wine, the vegetable broth and the crème fraîche and stir until smooth. Bring to a brief boil. Reduce heat to low and allow to simmer for about 10 minutes (until creamy). Add lemon juice and a pinch of sugar, plus salt and pepper to taste. Add the veal. Taste and adjust seasoning, if desired. Let simmer on low heat until veal is warm and pastry shells are ready to serve.
Transfer pastry shells to a plate, fill with the ragout, cover with pastry lid and serve with a green salad and cool white wine. Enjoy!