Fruit, Vol-au-vent of
From Cassell's dictionary of cookery, 1892
Serves 6
Time to bake: three-quarters of an hour.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 563. The excerpt below is the record exactly as published.
Fruit, Vol-au-vent of. — This is an exceedingly delicate branch of cookery, and requires mucl. skill and care. A vol-au-vent should be mride of "French puff paste" (sec Puff Paste, r rench) . Brush the paste over with lemon-juice before folding for the last time. RoU out to the desired thickness, and place the paste on a baking-tin. Cut into shape with a tin-cutter or plate, and brush the centre with PRTT 235 ) PRY white of egg, leaving a margin all round un- moistened, that it may rise the better. Make ;i deep incision, an inch from the edge, in a cir- cular form; separate the edges well, without cutting quite through, and put the paste to rise in a good brisk oven. When suiiiciently risen, lift oif the middle portion that was marked out, and scoop out the dough, without cutting qiute through or injiiring the edge. Fill the hollow with bread, and put the vol-au-vent again into the oven. Brush over with egg, and cover with sifted sugar; when done, take out the | bread, and put strawberries or raspberries
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