Ham and Mushroom Vol-au-Vent with Presunto (Presunto King's Delight)

Name: Ham and Mushroom Vol-au-Vent with Presunto
Yield: 6
Ingredients: 1 cup of finely chopped green pepper; 2 tablespoons of butter or margarine; 2 tablespoons of all-purpose flour; 2 small portobello mushrooms; milk; 1/2 cup of fresh or canned heavy cream; 2 large egg yolks; 8 ounces of thinly sliced presunto, cut into strips; 1 tablespoon of freshly squeezed lemon juice; 2 tablespoons of madeira wine; salt and pepper to taste; store-bought vol-au-vents

1
1 cup of finely chopped green pepper
2
2 tablespoons of butter or margarine
3
2 tablespoons of all-purpose flour
4
2 small portobello mushrooms
5
milk
6
1/2 cup of fresh or canned heavy cream
7
2 large egg yolks
8
8 ounces of thinly sliced presunto, cut into strips
9
1 tablespoon of freshly squeezed lemon juice
10
2 tablespoons of madeira wine
11
salt and pepper to taste
12
store-bought vol-au-vents

Ingredients

1
1 cup of finely chopped green pepper
2
2 tablespoons of butter or margarine
3
2 tablespoons of all-purpose flour
4
2 small portobello mushrooms
5
milk
6
1/2 cup of fresh or canned heavy cream
7
2 large egg yolks
8
8 ounces of thinly sliced presunto, cut into strips
9
1 tablespoon of freshly squeezed lemon juice
10
2 tablespoons of madeira wine
11
salt and pepper to taste
12
store-bought vol-au-vents

Directions

1
Sauté the green pepper in butter or margarine until tender but not browned
2
Add the flour and mix well
3
Drain the liquid from the mushroom caps and, if necessary, add milk to fill 1 cup
4
Gradually add the cream of mushroom soup mixture to the pan, cooking and stirring constantly until thickened
5
Add a little of this mixture to the egg yolks and then place them in the pan
6
Add the remaining ingredients except for the vol-au-vents
7
Simmer over low heat until hot and slightly thickened
8
Serve the filling in preheated vol-au-vents, 6 portions.