Ryzon Vol-au-Vent

Ingredients

• Ryzon puff pastry
• I beaten egg
• Filling

Method

1. 1

   A vol-au-vent is one of the most recherche dishes of French cuisine.

2. 2

   Roll out the pastry very evenly to about three-fourths inch in thickness and let it rest for a few minutes before cutting.

3. 3

   Cut round with a sharp pointed knife, holding the knife slanting outwards from the cutter.

4. 4

   Brush over the top of the case with the beaten egg, and with a sharp knife or cutter mark a smaller round on the top.

5. 5

   Bake in a hot oven for forty minutes.

6. 6

   When a nice color and well risen, remove the vol-au-vent from the oven, lift off the little lid of pastry, and scoop out all the soft paste from the center.

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 48. The excerpt below is the record exactly as published.

RYZON VOL-AU-VENT Ryzon puff pastry. I beaten egg. Filling

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