Take a vol-au-vent tin, put the bottom on, roll the puff pastry
very thin then put the case on top of the pastry, put the pastry
inside the form so as to form a vol-au-vent. Egg all around —
be careful not to touch the mould. Cut long strip of the pastry
the height of the mould, put inside — pressing it down to the bottom
that has been egged. Egg the joining of the pastry to make it
stick together — take care not to let any of the egg get into the form,
or it will be hard to get out. Put a piece of paper in the form, fill
with beans or bread. Make a cover of the paste, cut evenly all
around. Prick the top of the vol-au-vent with a fork, cut in
slashes in the centre, to let the steam out. In the centre put
a rosette made from cut diamonds of pastry, put in oven on a
baking sheet, bake until golden brown. Take care that the side
of the vol-au-vent is baked well, if it is not, it is apt to fall when
the filling is removed. The cover can be taken off, put in again
to ensure having it well baked. A paper can be put on the top
to prevent the cover from burning. When done, remove the
bottom of the tin, take out the skewer which fastens the vol-au-
vent case together, remove vol-au-vent carefully from the tin.
When ready to use, put in the oven and heat it.
This vol-au-vent can be served, with any kind of filling, as an
entree with Poularde aux Champignons, Sweetbreads, or any kind
of fish.
AMERICAN COOK BOOK
How to Make a Vol-au-vent
[See recipe: Puff Paste.] Beat the pastry about three-quarters
inch thick. Take a fluted vol-au-vent cutter large enough for
the pastry and cut the pastry out. Then take another cutter
twro sizes smaller, and press that down in the centre — take care
not to press too deep or you will spoil the vol-au-vent. This
cut will form a cover when it is baked. Put neatly one on top of
another the trimmings from the pastry that is left, beat with the
rolling pin and make a layer underneath by egging the rolled-out
part and putting the cut vol-au-vent on the top; then trim it
neatly. This will form a bottom and save the rest of the pastry
from being burned. [This is necessary only if the vol-au-vent
cutter is very large and the pastry rolled out thinner than it
should be.] Put on a baking sheet in a moderate oven — it should
not be too hot, or the vol-au-vent will bake all around and will
not be able to rise. On the other hand, if the oven is not sufficiently
hot, the butter will run out and the vol-au-vent will be dry and
will not go up as it should. When done, remove the cover, scoop
out the inside, leave in the stove until dry and crisp.
When ready to serve, heat it; then fill. Can be filled with dif¬
ferent kinds of shell fish, sweetbreads, chicken, etc., served as
entree.
How to Make Patties
Roll puff pastry about half inch in thickness, cut out with a
large biscuit cutter. Then take another cutter — one size smaller
— and press it down (be careful not to press too deep or you will
spoil the patty). Place on a baking sheet, put in a moderate
oven, and bake. When done, remove the cover, scoop out the
inside, leave to dry. When ready to fill, if for entrees, heat the
petits before filling, if for desserts, as the different recipes will
show, have the patties cold.
Pastry Jumbles a la Horseshoe ( Brioches en Fer de Cheval)
Page 569
Presented as published in 1918. 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
Take a vol-au-vent tin, put the bottom on, roll the puff pastry very thin then put the case on top of the pastry, put the pastry inside the form so as to form a vol-au-vent. Egg all around — be careful not to touch the mould. Cut long strip of the pastry the height of the mould, put inside — pressing it down to the bottom that has been egged. Egg the joining of the pastry to make it stick together — take care not to let any of the egg get into the form, or it will be hard to get out. Put a piece of paper in the form, fill with beans or bread. Make a cover of the paste, cut evenly all around. Prick the top of the vol-au-vent with a fork, cut in slashes in the centre, to let the steam out. In the centre put a rosette made from cut diamonds of pastry, put in oven on a baking sheet, bake until golden brown. Take care that the side of the vol-au-vent is baked well, if it is not, it is apt to fall when the filling is removed. The cover can be taken off, put in again to ensure having it well baked. A paper can be put on the top to prevent the cover from burning. When done, remove the bottom of the tin, take out the skewer which fastens the vol-auvent case together, remove vol-au-vent carefully from the tin. When ready to use, put in the oven and heat it.
This vol-au-vent can be served, with any kind of filling, as an entree with Poularde aux Champignons, Sweetbreads, or any kind of fish.
How to Make a Vol-au-vent
[See recipe: Puff Paste.] Beat the pastry about three-quarters inch thick. Take a fluted vol-au-vent cutter large enough for the pastry and cut the pastry out. Then take another cutter two sizes smaller, and press that down in the centre — take care not to press too deep or you will spoil the vol-au-vent. This cut will form a cover when it is baked. Put neatly one on top of another the trimmings from the pastry that is left, beat with the rolling pin and make a layer underneath by egging the rolled-out part and putting the cut vol-au-vent on the top; then trim it neatly. This will form a bottom and save the rest of the pastry from being burned. [This is necessary only if the vol-au-vent cutter is very large and the pastry rolled out thinner than it should be.] Put on a baking sheet in a moderate oven — it should not be too hot, or the vol-au-vent will bake all around and will not be able to rise. On the other hand, if the oven is not sufficiently hot, the butter will run out and the vol-au-vent will be dry and will not go up as it should. When done, remove the cover, scoop out the inside, leave in the stove until dry and crisp.
When ready to serve, heat it; then fill. Can be filled with different kinds of shell fish, sweetbreads, chicken, etc., served as entree.
How to Make Patties
Roll puff pastry about half inch in thickness, cut out with a large biscuit cutter. Then take another cutter — one size smaller — and press it down (be careful not to press too deep or you will spoil the patty). Place on a baking sheet, put in a moderate oven, and bake. When done, remove the cover, scoop out the inside, leave to dry. When ready to fill, if for entrees, heat the petits before filling, if for desserts, as the different recipes will show, have the patties cold.
Pastry Jumbles a la Horseshoe ( Brioches en Fer de Cheval)