Imperial Vol-au-vent

Ingredients

• the rule for puff paste
• the greater part of three chickens
• a bottle of cock's-combs
• truffles
• a pint and a half of supreme sauce
• the rule for chicken quenelles
• the white of an egg
• one pint of clear stock
• some salt
• and pepper

Method

1. 1

   Make the puff paste and chill it.

2. 2

   Roll it to about one inch thick, cut out the shape of the mould, and cut out the center, leaving a border.

3. 3

   Chill the rim while rolling the bottom to a quarter inch thick.

4. 4

   Brush with beaten egg mixed with cold water, place the rim on top, and bake for three-quarters of an hour, starting with a very hot oven for the first ten minutes, then reduce the heat.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 196. The excerpt below is the record exactly as published.

Imperial Vol-au-vent. For this vol-au-vent there will be required the rule for puff paste, the greater part of three chickens, a bottle of cock's-combs, truffles, and mushrooms, a pint and a half of supreme sauce, the rule for chicken quenelles, the white of an egg, one pint of clear stock, and some salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.