Veal Vol Au Vents

• 1 None bay leaf
• 3 None cloves
• 1 None onion
• 1 lb veal leg meat
• 1/2 tsp peppercorns
• 4 None juniper berries
• 4 1/2 tbsp butter or margarine
• 1/3 cup all-purpose flour
• 1/2 cup dry white wine
• 1/2 cup milk
• 1/2 cup heavy cream
• 1 pinch grated nutmeg
• 1/2 None lemon, juiced
• 7 oz small mushrooms, sliced
• 2 None shallots, peeled and finely chopped
• 6 None large puff pastry vol au vent shells
• None None fresh parsley, to garnish

1. Stick bay leaf and cloves into the onion. Bring 4 cups water to a boil, add veal, onion, peppercorns, juniper berries and a pinch of salt and simmer over medium heat for 30 mins. Remove veal and set aside to cool then cut into cubes. Strain stock and set aside 2 cups.
2. Melt 3 1/2 tbsp butter in a pan, add flour and cook briefly. Gradually add stock, wine, milk and cream. Bring to a boil, add nutmeg and lemon juice and season to taste. Simmer, stirring, for 5 mins. Melt remaining butter in a frying pan and saute mushrooms for about 3 mins. Add shallots and cook for 3 mins. Add cubed veal.
3. Preheat oven to 400u0b0F. Heat vol au vents for 2-3 mins. Place on serving plates and fill with sauce. Serve remaining sauce on side, garnished with parsley.

bay leaf, cloves, onion, veal, peppercorns, berries, butter, flour, white wine, milk, heavy cream, nutmeg, lemon, mushrooms, shallots, pastry, fresh parsley

Taken from recipes-plus.com/api/v2.0/recipes/18849 (may not work)