meats which have been already dressed, it is an economical as well as
an excellent mode of employing such remains. The sauces in which
they are heated must be quite thick, for they would otherwise
soften, or even run through the crust. This, we ought to observe,
should be examined before it is filled, and should any part appear too
thin, a portion of the crumb which has been taken out, should be
fastened to it with some beaten egg, and the whole of the inside
brushed lightly with more egg, in order to make the loose parts
of the vol-au-vent stick well together. This method is recommended
by an admirable and highly experienced cook, but it need only be
resorted to when the crust is not solid enough to hold the contents
securely.
For moderate-sized vol-au-vent , flour, ^ lb. ; butter, £ lb. ; salt,
small saltspoonful ; yolk, 1 egg ; little water. Larger vol-au-vent ,
f- lb. flour ; other ingredients in proportion : baked 20 to 30
minutes.
Obs. — When the vol-au-vent is cut out with the fluted cutter, a
second, some sizes smaller, after being just dipped into hot water,
should be pressed nearly half through the paste, to mark the cover.
The border ought to be from three-quarters of an inch to an inch
and a half wide.
A VOL-AU-VENT OF FRUIT. (ENTREMETS.)
After the crust has been made and baked as above, fill it at the
moment of serving with peaches, apricots, mogul, or any other
richly flavoured plums, which have been stewed tender in syrup ; lift
them from this, and keep them hot while it is boiled rapidly almost
to jelly ; then arrange the fruit in the vol-au-vent , and pour the
syrup over it. For the manner of preparing it, see compotes of
fruit, Chapter XXIY. ; but increase the proportion of sugar nearly
half, that the juice may be reduced quickly to the proper consistency
for the vol-au-vent. Skin and divide the apricots, and quarter the
peaches, unless they should be very small.
VOL-AU-VENT A LA CRiiME. (ENTREMETS.)
After having raised the cover and emptied the vol-au-vent , lay it
on a sheet of paper, and let it become cold. Fill it just before it is
sent to table with fruit, either boiled down to a rich marmalade, or
stewed as for the preceding vol-au-vent, and heap well flavoured,
but not too highly sweetened, whipped cream over it. The edge of
the crust may be glazed by sifting sugar over it, when it is drawn
from the oven, and holding a salamander or red hot shovel above it ;
or it may be left unglazed, and ornamented with bright coloured
fruit jelly.
cnAi\ xviii.]
PASTRY,
859
OYSTER PATTIES.* (ENTREE).
Lino some small patty-pans vitli fine puff-paste, rolled thin and to
preserve their form when baked, put a bit of bread into each ; lay on
the covers, pinch and trim the edges, and send the patties to a brisk
oven. Plump and beard from two to three dozens of small oysters j
mix very smoothly a teaspoonful of flour with an ounce of butter,
put them into a clean saucepan, shake them round over a gentle fire,
and let them simmer for two or three minutes ; throw in a little salt,
pounded mace, and cayenne, then add, by slow degrees, two or three
spoonsful of rich cream✪ Oyster Patties, give these a boil, and pour in the strained,
liquor of the oysters ; next, lay in the fish, and keep at the point of
boiling for a couple of minutes. Raise the covers from the patties,
take out the bread, fill them with the oysters and their sauce, and re-
place the covers.
Page 323 · 1 recipe record on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
meats which have been already dressed, it is an economical as well as an excellent mode of employing such remains. The sauces in which they are heated must be quite thick, for they would otherwise soften, or even run through the crust. This, we ought to observe, should be examined before it is filled, and should any part appear too thin, a portion of the crumb which has been taken out, should be fastened to it with some beaten egg, and the whole of the inside brushed lightly with more egg, in order to make the loose parts of the vol-au-vent stick well together. This method is recommended by an admirable and highly experienced cook, but it need only be resorted to when the crust is not solid enough to hold the contents securely.
For moderate-sized vol-au-vent , flour, ^ lb. ; butter, £ lb. ; salt, small saltspoonful ; yolk, 1 egg ; little water. Larger vol-au-vent , f- lb. flour ; other ingredients in proportion : baked 20 to 30 minutes.
Obs. — When the vol-au-vent is cut out with the fluted cutter, a second, some sizes smaller, after being just dipped into hot water, should be pressed nearly half through the paste, to mark the cover. The border ought to be from three-quarters of an inch to an inch and a half wide.
A VOL-AU-VENT OF FRUIT. (ENTREMETS.)
After the crust has been made and baked as above, fill it at the moment of serving with peaches, apricots, mogul, or any other richly flavoured plums, which have been stewed tender in syrup ; lift them from this, and keep them hot while it is boiled rapidly almost to jelly ; then arrange the fruit in the vol-au-vent , and pour the syrup over it. For the manner of preparing it, see compotes of fruit, Chapter XXIY. ; but increase the proportion of sugar nearly half, that the juice may be reduced quickly to the proper consistency for the vol-au-vent. Skin and divide the apricots, and quarter the peaches, unless they should be very small.
VOL-AU-VENT A LA CRiiME. (ENTREMETS.)
After having raised the cover and emptied the vol-au-vent , lay it on a sheet of paper, and let it become cold. Fill it just before it is sent to table with fruit, either boiled down to a rich marmalade, or stewed as for the preceding vol-au-vent, and heap well flavoured, but not too highly sweetened, whipped cream over it. The edge of the crust may be glazed by sifting sugar over it, when it is drawn from the oven, and holding a salamander or red hot shovel above it ; or it may be left unglazed, and ornamented with bright coloured fruit jelly.
[illustration: Chapter XVIII]
OYSTER PATTIES.* (ENTREE).
Lino some small patty-pans vitli fine puff-paste, rolled thin and to preserve their form when baked, put a bit of bread into each ; lay on the covers, pinch and trim the edges, and send the patties to a brisk oven. Plump and beard from two to three dozens of small oysters j mix very smoothly a teaspoonful of flour with an ounce of butter, put them into a clean saucepan, shake them round over a gentle fire, and let them simmer for two or three minutes ; throw in a little salt, pounded mace, and cayenne, then add, by slow degrees, two or three spoonsful of rich cream, give these a boil, and pour in the strained, liquor of the oysters ; next, lay in the fish, and keep at the point of boiling for a couple of minutes. Raise the covers from the patties, take out the bread, fill them with the oysters and their sauce, and replace the covers.
Records on this page
Oyster Patties