Vol-au-vent (a la Financiere)

Ingredients

• equal quantities of sweetbread, forcemeat balls, and mushrooms
• a glassful of sherry or madeira
• thick and rich brown sauce made of game

Method

1. 1

   Prepare a vol-au-vent case and bake.

2. 2

   Fill with a financiere ragout made from sweetbread, forcemeat balls, mushrooms, and a glass of sherry.

3. 3

   Simmer gently until heated through.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2231. The excerpt below is the record exactly as published.

Vol-au-vent (a la Financiere).— Prepare a vol-au-vent c<ase according to the instructions already given, bake it, hft off the cover, and dry the inside. FiU it with a financiere ragout, ornament the top with crayfish, cockscombs, and mushrooms ; or, if preferred, simply place the cover on the top of the vol-au-vent, and serve. The ragout may be prepared as fol- lows : — Put into a stewpan equal quantities of sweetbread, forcemeat balls, and mushrooms, aU dressed, with a few sliced truflJes and cocks- combs if hked. Cover with thick and rich brown sauce made of game, and add a glass- ful of sherry or madeira

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