Vol-au-Vent à la Lyonnaise

Ingredients

• 1 Fat hen (gallina gorda), jointed
• Butter
• Onion, chopped
• Salt
• 1 glass White wine
• 3 tablespoons Flour
• Fried sausage (salchicha)
• Small meat-and-egg meatballs (albondiguitas), peppered and fried
• Asparagus tips
• Puff pastry (hojaldra)

Instructions

1. Joint a fat hen and fry in butter.
2. Add chopped onion, salt, and a glass of white wine; cook five minutes.
3. Arrange the pieces in a dish; strain the broth and thicken with three tablespoons of flour fried in butter.
4. Alternate the hen pieces with fried sausage, peppered fried meat-and-egg meatballs, and asparagus tips; pour the sauce over.
5. Cover with a sheet of puff pastry and bake in a very hot oven (quick cooking).