A vol-au-vent is one of the most recherche
dishes of French cuisine, and one which the
American cook is somewhat afraid of attempting.
However, if once the making of puff paste has
been mastered, the making of the pastry case
itself should not present much difSculty. The
puff pastry should only have had six turns for a
vol-au-vent case. Roll out the pastry very
evenly to about three-fourths inch in thickness
and let it rest for a few minutes before cutting, to
allow for shrinking. Then take a round or oval
cutter the size required, and lay it on the top of
the pastry, keeping it one-half inch from the edge
in order to have a perfectly even piece of paste.
Then cut round with a sharp pointed knife, hold-
ing the knife slanting outwards from the cutter
so as to make the lower edge of the pastry slightly
wider in circumference than the upper. Now
remove the cutter, and place the cut piece of
paste on a wetted baking tin with the under side
uppermost. During the baking the upper part of
the vol-au-vent will shrink in width and become
the same size as that which rests on the tin. Now
brush over the top of the case with the beaten
egg, and with a sharp knife or cutter mark a
smaller round on the top, which can be removed
afterwards to form the lid. Score the top across
lightly with a knife, and pierce the pastry through
to the tin two or three times. Then bake in a hot
oven for forty minutes. When a nice color and
well risen, remove the vol-au-vent from the oven.
lift off the little lid of pastry, and with a fork
scoop out all the soft paste from the tenter, being
careful not to break the edges. The case should
not be filled until just before serving.
The filling is the most important part of the
vol-au-vent.
The foundation of this is a rich sauce of some
kind, either brown or white, with a variety of
different garnishes, such as small quenelles, mush-
. rooms, truffles, small pieces of sweetbreads,
chicken, veal, rabbit, etc., or if it is a fish vol-au-
vent, quenelles of fish, small fillets of fish, pieces
of lobster, oysters, crab meat, mussels, etc. The
garnish must always be prepared and cooked
beforehand and then made thoroughly hot in the
sauce before being put into the pastry case. This
dish is always served hot as an entree, entrement
or savory.
A vol-au-vent can also be made sweet by filling
with a good compote or puree of fruit and
whipped and sweetened cream.
RYZON ONE-TWO-AND-THREE
PIE CRUST
I level teaspoonful Ryzon.
1 level cupful (^ pound) sifted flour.
yi, level teaspoonful salt.
2 tablespoonfuls (l ounce) lard or butter.
3 tablespoonfuls ice-water.
Sift the flour, salt and Ryzon together; add
butter or lard and cut in with a knife, then rub it
in lightly with the fingers, add water, mix and
use. Sufficient for one pie.
RYZON CHOPPED PASTRY
1 level teaspoonful Ryzon✪ Ryzon One-Two-and-Three Pie Crust.
2 level cupfuls {yi pound) flour.
I level tablespoonful sugar.
yi teaspoonful salt.
I cupful {yi pound) butter.
I egg.
Juice of yi lemon.
5 tablespoonfuls cold water.
Sift flour, Ryzon, sugar and salt together into
a basin, add butter, and chop it into flour mixture
until well blended. Beat up egg, add strained
lemon juice and water, and gradually mix into
dry ingredients, chopping, not stirring, all the
time. Roll out to a long, even strip, fold in three
by bringing one end over the middle and lapping
the other end over. Put it away in a cool place
for ten minutes. This is called giving the pastry
a turn. Roll and fold the pastry again and roll
out and use as required.
Use for pies, patties, etc.
RYZON STRAWBERRY SHORTCAKE — Master Recipe
By Janet McKenzie Hill. Editor of "American Cookery," Boston, Mass.
Master Recipe
RYZON STRAWBERRY SHORTCAKE
2 quart baskets strawberries.
iX level cupfuls (12 ounces) sugar.
4 level teaspoonfuls Ryzon. ✪ Ryzon Strawberry Shortcake
Page 49 · 3 recipe records on this page
Presented as published in 1916. 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
A vol-au-vent is one of the most recherche dishes of French cuisine, and one which the American cook is somewhat afraid of attempting. However, if once the making of puff paste has been mastered, the making of the pastry case itself should not present much difSculty. The puff pastry should only have had six turns for a vol-au-vent case. Roll out the pastry very evenly to about three-fourths inch in thickness and let it rest for a few minutes before cutting, to allow for shrinking. Then take a round or oval cutter the size required, and lay it on the top of the pastry, keeping it one-half inch from the edge in order to have a perfectly even piece of paste. Then cut round with a sharp pointed knife, holding the knife slanting outwards from the cutter so as to make the lower edge of the pastry slightly wider in circumference than the upper. Now remove the cutter, and place the cut piece of paste on a wetted baking tin with the under side uppermost. During the baking the upper part of the vol-au-vent will shrink in width and become the same size as that which rests on the tin. Now brush over the top of the case with the beaten egg, and with a sharp knife or cutter mark a smaller round on the top, which can be removed afterwards to form the lid. Score the top across lightly with a knife, and pierce the pastry through to the tin two or three times. Then bake in a hot oven for forty minutes. When a nice color and well risen, remove the vol-au-vent from the oven.
lift off the little lid of pastry, and with a fork scoop out all the soft paste from the center, being careful not to break the edges. The case should not be filled until just before serving.
The filling is the most important part of the vol-au-vent.
The foundation of this is a rich sauce of some kind, either brown or white, with a variety of different garnishes, such as small quenelles, mush- . rooms, truffles, small pieces of sweetbreads, chicken, veal, rabbit, etc., or if it is a fish vol-auvent, quenelles of fish, small fillets of fish, pieces of lobster, oysters, crab meat, mussels, etc. The garnish must always be prepared and cooked beforehand and then made thoroughly hot in the sauce before being put into the pastry case. This dish is always served hot as an entree, entrement or savory.
A vol-au-vent can also be made sweet by filling with a good compote or puree of fruit and whipped and sweetened cream.
RYZON ONE-TWO-AND-THREE PIE CRUST
I level teaspoonful Ryzon.
1 level cupful (^ pound) sifted flour. yi, level teaspoonful salt.
2 tablespoonfuls (l ounce) lard or butter.
3 tablespoonfuls ice-water.
Sift the flour, salt and Ryzon together; add butter or lard and cut in with a knife, then rub it in lightly with the fingers, add water, mix and use. Sufficient for one pie.
RYZON CHOPPED PASTRY
1 level teaspoonful Ryzon.
2 level cupfuls {yi pound) flour. I level tablespoonful sugar.
yi teaspoonful salt. I cupful {yi pound) butter. I egg.
Juice of yi lemon. 5 tablespoonfuls cold water.
Sift flour, Ryzon, sugar and salt together into a basin, add butter, and chop it into flour mixture until well blended. Beat up egg, add strained lemon juice and water, and gradually mix into dry ingredients, chopping, not stirring, all the time. Roll out to a long, even strip, fold in three by bringing one end over the middle and lapping the other end over. Put it away in a cool place for ten minutes. This is called giving the pastry a turn. Roll and fold the pastry again and roll out and use as required.
Use for pies, patties, etc.
RYZON STRAWBERRY SHORTCAKE — Master Recipe By Janet McKenzie Hill. Editor of "American Cookery," Boston, Mass.
Master Recipe RYZON STRAWBERRY SHORTCAKE
2 quart baskets strawberries. iX level cupfuls (12 ounces) sugar.
4 level teaspoonfuls Ryzon.
Records on this page
Ryzon One-Two-and-Three Pie CrustRyzon Chopped PastryRyzon Strawberry Shortcake