For 10~12 Vol-au-vents - 60 g of Flour - 60 g of Butter - 1 Onion - 1 Carrot - 600 g of Veal shoulder - 1 Bouquet garni - 500 g of Porcini mushrooms - 25 cl of White wine - 25 cl of Milk - 1 L of Chicken broth - 10 cl of Cream - 3 Egg yolks - 12 Puff pastry vol-au-vents - Nutmeg - Salt - Pepper
- 1 tea spoon sugar - 1 tea spoon chili oil - 1 tea spoon garlic - 1 tea spoon toasted sesame seeds - 1/2 tea spoon sesame oil - 1 table spoon hot water - 1 table spoon peanut butter - 2 table spoons soy sauce
- 1 Big onion - 1 Courgette - 1 Eggplant - 4 Big tomatoes or 1 tomato puree can (Mutti) - 2 Garlic cloves - Salt, pepper - Olive oil - 3 Bay leaves
- 250 g of Arborio rice for risotto - 2 chicken cutlets - 200 g of mushrooms - 1 shallot - 2 chicken bouillon cubes (1 liter) - 10 cl of semi-thick fresh cream (18 or 20% fat) - Parmesan - Salt, pepper
