Vol-au-vent

Ingredients

• three-quarters of a pound of puff paste
• brush the pastry over with lemon-juice
• a little more than an inch thick

Method

1. 1

   Roll out the puff paste, ensuring it is square and even.

2. 2

   Allow six turns with five minutes between each.

3. 3

   Brush with lemon juice before the final fold.

4. 4

   Cut evenly with a hot knife and make an incision around the edge for the cover.

5. 5

   Bake in a well-heated oven for 30 to 45 minutes.

6. 6

   Scoop out the center without damaging the walls, fill with savory mince, replace the cover, and serve on a napkin.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2230. The excerpt below is the record exactly as published.

vol-au-vent will not rLse properly, and so will have a very^ bad appearance. In rolling it, care must be taken to keep it perfectly square and even at the ends, as unless this is done the pastry cannot rise evenly. The pastry for a vol-au- vent ought to have six turns, and five minutes should be allowed to elapse between each turn VOL ( 1096 ) VOL After it has been turned five times, brush the pastry over with lemon-juice, and when it is doubled for the last time, fold it in such a way that, when finished, it will be the exact size of the inside of the dish in which it is to bo served, and a httle more than an inch thick

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