Royal Vol-au-vent

Ingredients

• a pint of cooked chicken
• half a pint of cooked sweetbreads
• half a pint of mushrooms
• a generous half-pint of white stock
• half a pint of cream
• one small slice of carrot
• one slice of onion
• a bit of mace
• three tablespoonfuls of butter
• one of flour
• one teaspoonful and a half of salt
• one-third of a teaspoonful of pepper
• one teaspoonful of lemon juice

Method

1. 1

   Mix the flour and butter in a small saucepan.

2. 2

   Add half the salt, pepper, vegetables, and stock.

3. 3

   Place the saucepan on the fire, and stir until the sauce begins to boil; then simmer for fifteen minutes.

4. 4

   Strain the sauce into another saucepan, add the mushrooms, and simmer for five minutes.

5. 5

   Season the chicken and sweetbread with the remainder of the salt and pepper.

6. 6

   When the mushrooms have been cooking for five minutes, add the cream, chicken, and sweetbread.

7. 7

   Boil up once, then take from the fire and add the lemon juice.

8. 8

   Put the mixture into a large vol-au-vent case.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 194. The excerpt below is the record exactly as published.

Royal Vol-au-vent. To fill a large vol-au-vent case use a pint of cooked chicken and half a pint of cooked sweetbreads, cut into cubes, half a pint of mushrooms, cut in small pieces, a generous half -pint of white stock, half a pint of cream, one small slice of carrot, one slice of onion, a bit of mace, three table-spoonfuls of butter, one of flour, one teaspoonful and a half of salt, one-third of a teaspoonful of pepper, and one teaspoonful of lemon juice

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