Imperial Vol-au-vent

Ingredients

• a generous pint and a half of meat
• two level teaspoonfuls of salt
• one-fourth of a teaspoonful of white pepper
• one tablespoonful of butter
• half a teaspoonful of salt
• two tablespoonfuls of stock
• two tablespoonfuls of the sauce

Method

1. 1

   Bake the vol-au-vent for three-quarters of an hour in a very hot oven for the first ten minutes, then reduce the heat.

2. 2

   Prepare the filling by filleting the chickens, using half for force-meat and the other half for supreme of chicken.

3. 3

   Cook the chicken legs in boiling water until tender, then cool and cut into pieces.

4. 4

   Cook cock's-combs in chicken stock for 15-20 minutes.

5. 5

   Heat the vol-au-vent and fill it with chicken and supreme sauce, arranging the fillets, quenelles, cock's-combs, and mushrooms on top.

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 Case. the remainder of the time. This vol-au- vent may be baked at the time it is to be served ; or it may be baked the day before, and be heated in the oven just before being filled. To Prepare the Filling. — Fillet the chickens. Use one- half of the fillets for the force-meat, and prepare the other half as for supreme of chicken, decorating them with truffles. Lay them in a buttered saucepan, and cover with buttered paper ; and put them into the refrigerator until it is time to poach them. Make the quenelles, but shape them in teaspoons. Make one quenelle round, for the top of the dish. Lay them in a buttered pan, and decorate with truffles ; cover with buttered paper, and put into the refrigerator. Put the chicken legs into a stew-pan with boiling water enough to cover them, and let them simmer until tender. If the chickens are not more than a year old, they will probably be done in one hour. Let them cool in the water ; when cold, take them from the liquor and free them of skin, fat, and bones. Cut the meat into pieces the size of a quarter of a dollar. There should be a generous pint and a half of meat. Season it with two level teaspoonfuls of salt and one-fourth of a teaspoonful ENTRIES. 375 of white pepper. Put this in a cool place until the time for putting the dish together. Half an hour before serving-time, put the cock's- combs in a stew-pan with enough chicken stock to cover them, and cook fifteen or twenty minutes. Put the chicken fillets in a moderate oven, and cook for twenty minutes. Cover the quenelles with boiling chicken stock, and set on a part of the stove where they will keep at the boiling-point for twenty minutes. Heat the vol-au-vent in the oven with the door open; it will take about twenty minutes. Put the chicken which was cut up into a stew-pan with one pint of the supreme sauce, and Imperial Vol-au-vent cook for fifteen minutes. Heat the remaining half-pint of sauce. Put the mushrooms into a small stew-pan with one table-spoonful of butter, half a teaspoon ful of salt, two table-spoonfuls of stock, and two table-spoonfuls of the sauc

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