about half an inch thick, two layers will make the case about
four inches high after it is baked. Wet the layers with cold
water, to make them adhere ; with a sharp knife cut into the
top layer about half an inch, following the lines shown upon
the top of the uncooked vol-au-vent. These cuts will form
the cover shown in the cooked vol-au-vent. Brush the sur-
face with beaten egg, and bake the case in a moderate oven
until it is nicely browned ; then cool it, and fill it as directed
in the next recipe.
RAGdUT OF OYSTERS FOR VOL-AU-VENT.
Carefully remove all particles of shell from a quart of
large oysters, and strain their liquor to free it from sand and
Cooked Vol-au-uent Case.
shell ; put into a thick saucepan two tablespoonfuls each of
flour and butter, and stir them over the fire until they begin
to bubble ; then gradually stir in enough of the oyster-liquor
to make a sauce thick enough to coat the spoon, or as thick
as thick cream. If there is not enough oyster-liquor, use
some cream or milk to make up the required quantity ; sea-
FISH AND SHELLFISH (POISSOI^. 24 1
son the sauce palatably with salt, pepper, and a very little
grated nutmeg, and let it boil once j then put in the oysters,
and stir them in the sauce until their edges curl. The
ragout may be used 'in that condition, or the yolks of two
raw eggs may be stirred into it after it is taken from the fire,
and three tablespoonfuls of oil and one of lemon-juice added,
a few drops at a time. While the oysters are being cooked,
the vol-au-vent case may be heated in the oven, if it is
wanted hot. To prepare it for the ragotlt, use a sharp knife
to cut around and lift up the cover; take out from the
middle of the case all the soft, heavy part of the pastry, and
then fill it with the ragout; as soon as the case is filled, lay
the cover over it, and serve it at once. If the ragout stand
in the case, the latter becomes saturated, and loses its fresh,
crisp character. When the vol-au-vent is to be served cold,
let the ragout cool before putting it into the case.
CHAPTER IV.
RELISHES (ffors-d'auvres).
THE innumerable small appetizers known as relishes, or
hors-d'auvres, include all forms of pickles and table-
sauces, small sandwiches, and crusts garnished with highly
seasoned meats, various preparations of cheese, and eggs ;
in short, any small, highly spiced or seasoned dish calculated
to rouse or stimulate the appetite.
Relishes ; Bouchees and Rissoles.
TJMBALES, PATTIES, BOITCSEES. RISSOLES, AND
COCKSCOMBS.
Of the different forms of puff-paste shown in the above
engraving, the largest ones are timbales, or small deep patties ;
the second largest are patties ; the third in size are bouchees,
243
RELISBES {UORS-D'CEUVJiES). 243
or small patties ; the smallest are rissoles, or little turnovers ;
the dark figures at one side of the picture represent cocks-
combs, which are included in some of the more elaborate
ragouts, for which recipes are given elsewhere. Rissoles are
baked and fried ; timbales are baked in deep, smooth moulds,
the bottom and sides of the mould being lined with plain
paste, and the top being made of puff-paste. All these forms
of pastry are made both in sweets and with delicate force-
meats and ragoHts. They are served among the hot entrees
when filled with forcemeats or ragoiHts.
TONGUE TOAST. ✪ Ragout of Oysters for Vol-au-Vent
Page 137 · 2 recipe records on this page
Presented as published in 1885. 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
about half an inch thick, two layers will make the case about four inches high after it is baked. Wet the layers with cold water, to make them adhere ; with a sharp knife cut into the top layer about half an inch, following the lines shown upon the top of the uncooked vol-au-vent. These cuts will form the cover shown in the cooked vol-au-vent. Brush the surface with beaten egg, and bake the case in a moderate oven until it is nicely browned ; then cool it, and fill it as directed in the next recipe.
RAGOUT OF OYSTERS FOR VOL-AU-VENT.
Carefully remove all particles of shell from a quart of large oysters, and strain their liquor to free it from sand and
Cooked Vol-au-uent Case.
shell ; put into a thick saucepan two tablespoonfuls each of flour and butter, and stir them over the fire until they begin to bubble ; then gradually stir in enough of the oyster-liquor to make a sauce thick enough to coat the spoon, or as thick as thick cream. If there is not enough oyster-liquor, use some cream or milk to make up the required quantity ; sea-
son the sauce palatably with salt, pepper, and a very little grated nutmeg, and let it boil once j then put in the oysters, and stir them in the sauce until their edges curl. The ragout may be used 'in that condition, or the yolks of two raw eggs may be stirred into it after it is taken from the fire, and three tablespoonfuls of oil and one of lemon-juice added, a few drops at a time. While the oysters are being cooked, the vol-au-vent case may be heated in the oven, if it is wanted hot. To prepare it for the ragotlt, use a sharp knife to cut around and lift up the cover; take out from the middle of the case all the soft, heavy part of the pastry, and then fill it with the ragout; as soon as the case is filled, lay the cover over it, and serve it at once. If the ragout stand in the case, the latter becomes saturated, and loses its fresh, crisp character. When the vol-au-vent is to be served cold, let the ragout cool before putting it into the case.
RELISHES (HORS-D'OEUVRES).
THE innumerable small appetizers known as relishes, or hors-d'auvres, include all forms of pickles and tablesauces, small sandwiches, and crusts garnished with highly seasoned meats, various preparations of cheese, and eggs ; in short, any small, highly spiced or seasoned dish calculated to rouse or stimulate the appetite.
Relishes ; Bouchees and Rissoles.
TIMBALES, PATTIES, BOUCHEES, RISSOLES, AND COCKSCOMBS.
Of the different forms of puff-paste shown in the above engraving, the largest ones are timbales, or small deep patties ; the second largest are patties ; the third in size are bouchees,
RELISHES {HORS-D'OEUVRES}. 243
or small patties ; the smallest are rissoles, or little turnovers ; the dark figures at one side of the picture represent cockscombs, which are included in some of the more elaborate ragouts, for which recipes are given elsewhere. Rissoles are baked and fried ; timbales are baked in deep, smooth moulds, the bottom and sides of the mould being lined with plain paste, and the top being made of puff-paste. All these forms of pastry are made both in sweets and with delicate forcemeats and ragouts. They are served among the hot entrees when filled with forcemeats or ragouts.
TONGUE TOAST.
Records on this page
Ragout of Oysters for Vol-au-VentTongue Toast