Method:

1. Make a court bouillon with celery, onion, carrots, garlic, thyme, bay leaves, cloves and parsley stems. Add your chickens and bring to boil. 

2. Allow the stock to simmer until the chickens are done. This should take about 90 minutes.

3. Meanwhile prepare the meatballs. Combine egg yolks and breadcrumb with the minced meat and season with pepper and salt.

4. Roll the meatballs with a diameter of 2,5 cm or 1 inch.

5. Take some of the chicken stock (ready or not) and boil the meatballs in that stock until done.

6. Cut the mushrooms in 4. Gently give them a hint of butter on medium heat. Don’t caramelize them, rather allow them to sweat for a while. Deglaze with some of the chicken stock, done or not.

7. When the chickens are done, remove them from the stock, filter the stock and chill the chickens instantly until half cooldown.

8. Cut one sheet of the puff pastry in 8 equal squares. Use the second sheet to cut cut 1,5 cm wide strips. Glue two layers of strips on top of the squares with some egg yolk, creating a structure resembling a picture frame. 

9. Now brush the puff pastry entirely with the remaining egg yolk and bake these pastries in the oven at 180°C until golden brown. 

10. Peel the chicken meat off the bones and set aside.

11. Make a roux of flour and butter, add 3 L of the chicken stock you just made and allow the sauce to thicken while stirring. Add the cream and allow to thicken even more.

12. Season the sauce with salt, pepper and some lemon

13. Now add the meatballs, chicken and mushrooms and keep warm until serving.

14. Serve inside the puff pastry canapés.