Peel the onion. Peel the carrots. Cut the onion, carrots, and leek into large pieces.
Put the chicken and vegetables in a large pot and cover with water. Add the cloves, thyme, bay leaves, parsley, pepper, and salt. Bring to a boil and let simmer for 45 minutes. Let cool. Remove the chicken from the broth and strain the broth.
Brush the mushrooms clean and cut them into quarters. Place them in a pot with a splash of water, some lemon juice, a knob of butter, pepper, and salt. Put the pot on the heat, cover, and let the mushrooms cook. Drain the mushrooms.
Melt 60 g of butter in a pot.
Add the flour and stir well until the mixture smells like cookies.
Remove the pot from the heat, add a splash of broth, and stir until all lumps are gone.
Put the pot back on the heat and gradually add the broth while stirring well.
Bring to a boil and let simmer until you have a thick sauce.
Remove the skin from the chicken. Shred the meat from the bones and carcass into pieces.
Mix the minced meat with the egg, breadcrumbs, pepper, and salt. Knead the minced meat well and roll it into small balls.
Bring water to a boil with the sprig of thyme, bay leaf, pepper, and salt.
Cook the meatballs until they float and are cooked through. Remove the meatballs from the water and let them drain.
Add the meatballs to the sauce. Also add the mushrooms and chicken. Season with pepper and salt.
Finish with the cream and a splash of vermouth. Let it heat through well.
Preheat the oven to 180 °C.
Cut 4 circles from a sheet of puff pastry and place them on a baking tray.
Beat the egg yolk with a splash of milk and brush the puff pastry circles with it.
Cut the other sheet of puff pastry into strips and place one strip on each circle, then add a second strip on each edge.
Brush the edges with the egg yolk as well.
Bake the pastries in the oven for 20 minutes.
Put the beef fat in the fryer and heat it to 150 °C.
Peel the potatoes, cut them into slices, and then cut them into sticks. Place the fries in cold water.
Remove the fries from the water and pat them dry.
Fry the fries for the first time in the beef fat and let them drain and cool.
Increase the temperature of the fryer to 180 °C.
Fry the fries a second time until they are crispy.
Take the puff pastry cases out of the oven and cut out the top layer from the inside of the bottom, which will be the lid.
Fill the puff pastry cases with the vol-au-vent, place the lid on top, and serve with the fries.
Garnish with parsley.
