Pigeons, Vol-au-Vent of
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
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 1206. The excerpt below is the record exactly as published.
Pigeons, Vol-au-Vent of.— Roll out a piece of puff-paste [see Puff-paste) to the shape and size of the dish in which it is intended to serve the vol-au-vent. It should be a little more than an inch in thickness. Make a knife hot in water, and with it mark the cover evenly an inch from the edge all round. Ornament the border in any way that may be preferred, and brush the vol-au-vent quickly over vnth. yolk of egg. Put it at once into a brisk oven. When it is sufficiently risen and brightly coloured, take it out. Take off the marked cover carefully, and scoop out the soft paste from the inside, without injuring the outside. Put the vol-au-vent back into the oven for a few minutes to dry, and fill it with the pigeons and sweetbreads prepared as follows: — Divide two freshly-killed young pigeons into neat joints. Put two veal sweetbreads into a saucepan, cover them with lukewarm water, and set them over the fire untU the water boils ; then lift them out, and plunge them at once into cold water. Cut them into neat pieces of imiform shape and size, and bind these securely together with t^vine. Put the sweetbreads, with the pigeons, into a stew- pan, pour a cupful of water over them, and add an onion, a bunch of parsley, a small sprig of thyme, a bay-leaf, a slice of fat bacon, half an ounce of butter rolled in flour, and a little pepper and salt
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