Vol-au-vent

Ingredients

• a pound of puff paste
• half an inch in thickness

Method

1. 1

   Make a pound of puff paste crust, after rolling it the seventh time; let it stand half an hour, then roll again half an inch in thickness, and cut out an oval shape of any size you wish.

2. 2

   Lay it in the pan or tin you will bake it on, then roll out and cut three more shapes the same size and thickness as the first, cut the centre from each piece, leaving an edge of half an inch.

3. 3

   Wet the bottom crust, which is the first you cut, and lay one of the rings on it, then wet the ring and lay on another, and the same with the third.

4. 4

   Bake in a quick oven, and cover with thick paper when a light brown.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 80. The excerpt below is the record exactly as published.

half an inch in thickness ; dust with flour, fold the crust oyer on both sides and across the ends, making it into a small square ; roll out again to half an inch in thickness, sprinkle lightly with flour, fold again and proceed as before, until you roll it six times in all ; then set it away for an hour in a cool place, after which roll it out once more, and it is fit for use. Be careful that yon use Tery little additional flour in rolling out. English Pnff Paste. Sift and weigh a pound and a quarter of flne flour, cut in it half a pound of fresh butter, and mix it with half a pint of cold spring-water ; set it by for a quarter of an hour, then roll it out thin, lay on it three-quarters of a pound more of butter, throw on it a little flour, fold over and roll out thin ; repeat this three times, and set it in a cool place for an hour, when it will be ready for use. Snet Shortening for Pies. Ohop a pound «»f fresh beef suet, pick out all the strings, put it in a stew-pan with a pound of sweet lard, melt them together ; when the suet is entirely melted, strain it through a fine tin strainer and set away in a cold place, and use it in the place of butter for plain pie-crust. Snet Cmst for Dnmplings. Pick and chop half a pound of beef suet, add to it one pound and a quarter of fiour, a little salt and half a pint of milk or water; beat it well with th* rolling-pin, and roll out half an 'y thick PASTRY, PUDDINGS, die. 171 English Paste for Meat and Game Pies. Sift two pounds of fine flour, out in it a pound and a half of fresh butter, cutting and stirring with a knife until the butter is well through the flour ; stir in the yolks of three eggs, and beat well together with a spoon ; then add nearly a pint of very oold ^ wateri roll it out three times, and it is ready for use. * Shells for Preserved Fruit. : Make a pound of puff paste orust, roll it out a quarter of an , inch in thickness, cut it out the size of the top of a tumbler, I* cut a second piece the same size with a smaller cutter, take out the centre of the second one, wet the edge of the first, and lay on it the ring you have cut ; proceed as before until you have as many as you need, lay them on a tin or baking-pan, and bake them in a quick oven about fifteen minutes. When oold, fiU with any small preserved fruit. * Tol-au-vent Make a pound of puff paste crust, after rolling it the seventh time; let it stand half an hour, then roll again half an inch in thickness, and cut out an oval shape of any sice you wish ; lay it in the pan or tin you will bake it on, then roll out and cut three more shapes the same size and thick- ness as the first, cut the centre from each piece, leaving an edge of half an inch, wet the bottom crust, which is the first you cut, and lay one of the rings on it, then wet the ring and lay on if another, and the same with the third \ bake in a quick oven, and oover with thick paper when a light brown ; be careful not to remove it from the oven until entirely done or the orust will fidl; for the lid, roll out an oval the same as the first, and bake en a separate tin ; from the trimmings of the crust, out out five er six leaves, arrange them in the form of a flower or star on a pie-dish, bake, and lay on the lid when it is baked. If this is used for fruit, it must be oold ; if for oysters or game, it is to be served hot, and may be baked the day before it is wanted and wanned again in the oven 172 COOKERY FROM EXPERIENCE. Vol-au-vent

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