Oyster Vol-au-vent

Ingredients

• three-quarters of a pound of dry sifted flour
• three-quarters of a pound of fresh butter
• the yolk of an egg
• a gill of cold water
• the strained juice of a lemon
• 3 ozs. of butter
• a dessert-spoonful of baked flour
• three dozen oysters

Method

1. 1

   Make puff paste with flour, butter, egg yolk, and lemon juice.

2. 2

   Roll and fold several times, then cut into shape.

3. 3

   Bake for 45 minutes.

4. 4

   Prepare oyster filling with liquor, spices, and cream, simmer, and fill the vol-au-vent.

5. 5

   Serve on a folded napkin.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 55. The excerpt below is the record exactly as published.

Oyster Vol-au-vent. Make a puff paste with three-quarters of a pound of dry sifted flour, three-quarters of a pound of fresh butter, the yolk of an ^gg, the strained juice of a lemon ; beat the Qgg first alone, then with a gill of cold water, add the lemon-juice ; put the flour into a bowl, stir in the liquid, and make it into a soft paste, touching it as little as possible ; squeeze the butter in a cloth, slightly sprinkle the paste with flour, lay on the paste, make a hole in the centre, put in the butter, turn over the edges, and roll out four times ; let the paste stand in a cold place for an hour ; roll out two or three times, then roll it the last time i;^ inches thick ; press a vol-au-vent tin cutter quickly down, so as to take off the rough edges, and cut it in the size and shape required. Make a circular incision with a penknife, a quarter of an inch deep and half an inch from the edge ; place it on a baking-tin, and bake in a hot oven for three-quarters of an hour With a penknife take out the centre carefully, remove the soft paste, and fill the vacancy with oysters pre- pared as follows : — Beard three dozen oysters ; put the liquor into a saucepan with the beards, a grain of white pepper, a grain of cayenne, the thin rind of half a lemon, and the strained juice ; boil up ; knead 3 ozs. of butter with a dessert-spoonful of baked flour

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