Then bake in a good oven about 40 minutes. When a nice colour and well risen, remove the vol-au-vent from the oven, lift off the little lid of pastry, or the inner circle, and with a fork scoop out all the soft paste from the centre, being careful not to break the edges. The case should not be filled until just before serving. Note. — For a very high vol-au-vent it is usual to cut two pieces of pastry the same size, stamping out the middle of one of them completely. When both are baked, lay one on the top of the other while hot, using a Uttle beaten egg to make them stick. 350 Puff pastry. Cooked sweetbread. Cooked call’s tongue. Cooked calf’s or sheep’s brains. COOKERY FOR EVERY HOUSEHOLD 1496. Vol-au-vent a la Supreme Smallpoached quenelles. Some button mush* rooms. Good brown or white sauce✪ Vol-au-vent a la Supreme. Cut the sweetbread and tongue in slices and the brains into pieces. Take about an equal quantity of each, also of small quenelles (Recipe 1298), add some button mushrooms cut in halves, season to taste, moisten with some very good sauce, and Vol-au-vent make all thoroughly hot in a small saucepan. Make a vol-au-vent case according to directions given above, and fill it with this garnish. Note. — Stoned olives, artichoke bottoms cooked and cut in small pieces, prawns, and crayfish may be added to the mixture. 1497. Vol-au-vent of Fish (Vol-au-vent de Poisson) Sauce. 1£ oz. flour. 2 oz. butter. 1 gill liquor from mussels. \ gill liquor from mush- rooms. 1 gill white wine. 1 gill cream. Fish stock. Seasoning. Puff pastry (£- lb.). Mixture. 1 doz. small fish quenelles. 4 to 6 oz. cooked fish. 2 to 3 oz. cooked lobster. 1£ doz. cooked mussels. 6 button mushrooms. 2 or 3 truffles✪ Vol-au-vent of Fish. Make a vol-au-vent case with puff pastry made of | lb. butter and f lb. flour according to directions given above. Fill it with the mixture given below, and serve either hot or cold. If the vol- au-vent is served cold, it may be garnished with a little chopped aspic jelly. Mixture for Filling. — Make some very small fish quenelles (Recipe 1300), shaping them in small tea- spoons or egg-spoons. Cook them and drain them on a cloth. Break the lobster in small pieces, also some nicely cooked fish, such as sole, turbot, brill, or salmon. Cook the mussels, removing the shells and the beards, and cut the mush- rooms and truffles in small pieces. Put all these ingredients into a saucepan with enough of the following sauce to cover them, and make thoroughly hot in a bain-marie. Sauce. — Melt the butter in a saucepan, add the flour and mix together for two or three minutes. Add the mussel and mushroom liquor, the cream, and about 1 gill of fish stock. Stir over the fire until boiling, add the wine, seasoning to taste, and. if necessary, some more stock, but the sauce should be kept fairly thick. Sufficient for 6 to 8 persons. PATTIES AND SMALL SAVOURY PASTRIES 1498. Cold Meat Puffs 6 to 8 oz. cooked meat. 2 or 3 table-sps. good sauce. Seasoning. Rough -puff pastry or dripping crus✪ Cold Meat Puffst.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Then bake in a good oven about 40 minutes. When a nice colour and well risen, remove the vol-au-vent from the oven, lift off the little lid of pastry, or the inner circle, and with a fork scoop out all the soft paste from the centre, being careful not to break the edges. The case should not be filled until just before serving. Note. — For a very high vol-au-vent it is usual to cut two pieces of pastry the same size, stamping out the middle of one of them completely. When both are baked, lay one on the top of the other while hot, using a Uttle beaten egg to make them stick. 350 Puff pastry. Cooked sweetbread. Cooked call’s tongue. Cooked calf’s or sheep’s brains. COOKERY FOR EVERY HOUSEHOLD 1496. Vol-au-vent a la Supreme Smallpoached quenelles. Some button mush* rooms. Good brown or white sauce. Cut the sweetbread and tongue in slices and the brains into pieces. Take about an equal quantity of each, also of small quenelles (Recipe 1298), add some button mushrooms cut in halves, season to taste, moisten with some very good sauce, and Vol-au-vent make all thoroughly hot in a small saucepan. Make a vol-au-vent case according to directions given above, and fill it with this garnish. Note. — Stoned olives, artichoke bottoms cooked and cut in small pieces, prawns, and crayfish may be added to the mixture. 1497. Vol-au-vent of Fish (Vol-au-vent de Poisson) Sauce. 1£ oz. flour. 2 oz. butter. 1 gill liquor from mussels. \ gill liquor from mush- rooms. 1 gill white wine. 1 gill cream. Fish stock. Seasoning. Puff pastry (£- lb.). Mixture. 1 doz. small fish quenelles. 4 to 6 oz. cooked fish. 2 to 3 oz. cooked lobster. 1£ doz. cooked mussels. 6 button mushrooms. 2 or 3 truffles. Make a vol-au-vent case with puff pastry made of | lb. butter and f lb. flour according to directions given above. Fill it with the mixture given below, and serve either hot or cold. If the vol- au-vent is served cold, it may be garnished with a little chopped aspic jelly. Mixture for Filling. — Make some very small fish quenelles (Recipe 1300), shaping them in small tea- spoons or egg-spoons. Cook them and drain them on a cloth. Break the lobster in small pieces, also some nicely cooked fish, such as sole, turbot, brill, or salmon. Cook the mussels, removing the shells and the beards, and cut the mush- rooms and truffles in small pieces. Put all these ingredients into a saucepan with enough of the following sauce to cover them, and make thoroughly hot in a bain-marie. Sauce. — Melt the butter in a saucepan, add the flour and mix together for two or three minutes. Add the mussel and mushroom liquor, the cream, and about 1 gill of fish stock. Stir over the fire until boiling, add the wine, seasoning to taste, and. if necessary, some more stock, but the sauce should be kept fairly thick. Sufficient for 6 to 8 persons. PATTIES AND SMALL SAVOURY PASTRIES 1498. Cold Meat Puffs 6 to 8 oz. cooked meat. 2 or 3 table-sps. good sauce. Seasoning. Rough -puff pastry or dripping crust.

Cookery for every household