Vol-au-Vent

Ingredients

• 1/2 lb. of fine sifted flour
• 4oz. butter
• half a teaspoonful of salt
• the yolk of an egg
• about a gill of water

Method

1. 1

   Make a well in the flour and add the egg, salt, butter, and two-thirds of the water.

2. 2

   Work into a firm dough, adding more water as needed.

3. 3

   Roll out and line a well-buttered mould, prick it, fill with rice, and bake.

4. 4

   Prepare a cover from puff paste and cook with the timbale.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 41. The excerpt below is the record exactly as published.

vol-au-vent. You then lift out the inner rim, and carefully scrape off all the inside underdone and rather greasy paste, without injuring the sides of the case, and cover any thin places with a flake or two of the crust removed from the centre, or the gravy will leak out and spoil the appearance of the dish. If properly made, the paste will have risen pretty high and be quite light and flakey. It is now filled with any rich ragout to taste, the inner round, carefully freed from any greasy underdone paste, being placed lightly on the top to act as a cover. Little patty cases, which are simply miniature vol- au-vent, are made in precisely the same way. Some cooks make their vol-au-vent by stamping out three or four rounds of puff paste, according to the height they wish the vol-au-vent to be, leaving one round whole, but cutting the centres out of the others, and these are then baked for fifteen to twenty minutes, and wdien cooked lightly brushed over with white of egg, and piled one on the other, one of the inner circles being used as a cover. But though this is a trifle easier to make than the proper wav, the effect is not nearly so satisfactory. The difference between a timbale 86 ENTRIES. and a vol-au-vent is that the latter is always made with puff paste, and is allowed to rise to the fullest capacity of the paste ; whereas, for a timbale, short paste is used, well pricked to prevent its rising, and is made in a mould, in which the timbale crust is kept till the last minute. For the paste take |lb. of fine sifted flour, 4oz. butter, half a teaspoonful of salt, the yolk of an egg and about a gill of water

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