Vol-au-Vent

Ingredients

• half a pound of Puff Paste
• a beaten egg
• three-quarters of a pound of cold cooked veal
• a pound of veal stock-meat
• half a pound of veal bones
• half a pound of mushrooms
• the yolks of two eggs
• a coffeecupful of the broth
• three dozen oysters

Method

1. 1

   To make the vol-au-vent case, roll the Puff Paste to 0.75 inches thick and cut an oval.

2. 2

   Brush with beaten egg and bake until risen.

3. 3

   Scoop out the uncooked paste inside.

4. 4

   For the filling, prepare a broth with veal stock-meat and bones, then make a sauce with mushrooms.

5. 5

   Add yolks of eggs mixed with broth off the fire.

6. 6

   Heat the veal and add the sauce.

7. 7

   Fill the vol-au-vent case and serve immediately.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 314. The excerpt below is the record exactly as published.

half a pound of Puff Paste rolled three-quarters of an inch thick will be required. Cut out of this as nearly as possible an oval, nine and a half inches long, made by laying a pie-dish of that size on the paste and drawing the knife round it. Put the oval on a buttered baking-dish, and mark out a second oval inside it, leaving an inch margin all round and making the cut a quarter of an inch deep. Brush the surface and side with a beaten egg, and put the case in the oven. When it is baked the oval wall will have risen considerably. Take off the smaller oval, which will form the cover, and scoop out the uncooked paste inside the case, being careful not to break the wall. The baking will take from thirty to forty minutes in a hot oven. Brush over the whole case again with egg, and bake it again for five minutes. Take the case hot from the oven, fill it as may be liked, pour in enough hot sauce to moisten the contents well without overfilling the vol-au-vent, lay the hot cover on the top, and serve at once in a hot entree dish. Nothing is better than a well-made vol-au-vent, with a case as light as its name implies, and filled with a carefully-made ragout, either white or brown. Yeal or Sweetbread is often liked for the ragout. About three-quarters of a pound of cold cooked veal will be wanted, cut with a round cutter into three dozen pieces a quarter of an inch thick and one inch in diameter. For the sauce, make a good broth with vegetables, a pound of veal stock-meat, and half a pound of veal bones, and turn it into a sauce with the usual roux. Simmer the sauce with half a pound of mushrooms, and reduce it to a pint and a quarter from the original pint and a half. Add, off the fire, the yolks of two eggs which have been carefully stirred into a coffeecupful of the broth

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