STEP 1

Preheat the oven according to the directions on the puff pastry package. Bake the patties just before serving.

STEP 2

Melt the butter in a large surface stew pot over medium heat. Add the onion and fry until translucent and the edges are golden brown.

STEP 3

Add the mushrooms and fry them on high heat for a few minutes until brown. Add the garlic and parsley and stir for a minute. Season with salt and pepper.

STEP 4

Deglaze with the stock, lower the heat and add the Pa’lais Cuisine – Bechamel, along with the bay leafs. Season with salt, pepper and nutmeg. Put the lid on the pot and let it simmer on low heat.

STEP 5

Fry the chicken pieces in some butter in a separate pan. Meanwhile, roll small balls of the minced meat that you season with salt and pepper.

STEP 6

Add the chicken pieces to the sauce and brown the meatballs evenly in the same pan. Add them to the sauce.

STEP 7

Taste the sauce and finish with a dash of sherry, some lemon juice and chopped parsley.

STEP 8

Serve with the puff pastries, fries or mashed potatoes and a fresh salad.