French
Vol-au-vent
From Cookery for every household, 1914
Serves 4
Can be made sweet with fruit compote and whipped cream.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 559. The excerpt below is the record exactly as published.
Vol-au-vent A vol-au-Vont is one of the most recherche dishes of French cuisine, and one which the English cook is somewhat afraid of attempting. However, if once the making of puff pastry has been thoroughly mastered, the making of the pastry case itself should not present much difficulty. In fact, this can very often be bought ready made from the pastrycook’s, although, of course, this will make it more expensive. The filling is the most importaht part of the vol-au-vent. The foundation of this is a rich sauce of some kind, either white or brown, with a variety of differentgarnishes,such as small quenelles, mushrooms, truffles, cockscombs, small pieces of sweetbread, chicken, brains, &c., or if it is a fish vol-au-vent, quenelles of fish, small fillets of fish, pieces of lobster, oyster, mussels, &c. The garnish must always be prepared and cooked beforehand and then made thoroughly hot in the sauce before being put into the pastry case. The filling may be made more or less elaborate according to fancy, but the small quenelles are a very favourite in- gredient in allFrench vol-au-vent ; cookedmacaroni, too, cut in small pieces, is often mixed with the other ingredients. A vol-au-vent can also be made sweet by filling it with a good compote or puree of fruit and whipped cream. This is delicious. To Make a Vol-au-vent Case. — The very lightest form of puff pastry
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Cook this with the app: pantry check, scaling, and the assistant.