Parisian Vol-au-vents

Ingredients

• a dozen small dariole moulds
• a cupful of cream
• a level table-spoonful of flour
• lightly with salt and pepper
• lightly with salt and pepper

Method

1. 1

   Line and cover the dariole moulds as directed for vol-au-vent cases.

2. 2

   Bake in a moderately hot oven for twenty-five minutes.

3. 3

   Take off the covers, remove the flour and paper.

4. 4

   Clean a sweetbread and calf brains, boil for twenty minutes, plunge into ice-water, cut into small dice, and season.

5. 5

   Boil cream, mix flour with cold cream, stir into boiling cream, boil once, season, add sweetbread and brains, and cook for eight minutes.

6. 6

   Fill vol-au-vents and serve at once.

Nutrition per serving

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 195. The excerpt below is the record exactly as published.

Parisian Vol-au-vents. Line and cover a dozen small dariole moulds as di- rected for vol-au-vent cases baked in moulds. Bake 372 MISS PAKLOA'S KITCHEN COMPANION. them in a moderately hot oven for twenty-five minutes. Take off the covers, and remove the flour and paper. Fill with a mixture prepared as follows : — Clean a sweetbread and the brains of a calf, and boil for twenty minutes ; then plunge them into ice-water, and when they are cold, cut them into very small dice, and season lightly with salt and pepper. Next put a cupful of cream on to boil. Mix a level table-spoonful of flour

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