Vol-au-Vent
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Can be filled with various dishes including sweet entrees.
Presented as published in 1890. 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 The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 6. The excerpt below is the record exactly as published.
VOL-AU-VENT. Take some paste as for patty cases, give it an extra half turn, make it about one inch and a half in thick- nes
Cook this with the app: pantry check, scaling, and the assistant.