Vol-au-vent (a la Normande)

Ingredients

• Fillet a large sole
• a teaspoonful of very finely-minced onions
• an equal quantity of oysters
• mussels which have been shaken over the fire
• mushrooms which have been stewed in butter
• pieces of the crumb of bread about the size of a crown piece

Method

1. 1

   Prepare a vol-au-vent case and bake.

2. 2

   Fill with a ragout made from filleted sole, oysters, mussels, mushrooms, and fried bread crumbs.

3. 3

   Stir in veloute sauce and simmer until thick.

Nutrition per serving

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 Normande). — Make a vol-au-vent case according to the instructions ali-eady given, bake it, lift off the cover, and have ready to fill it a Kagout a la Normande. Put on the lid, and serve the vol-au-vent on a dish covered with a napkin. The ragout may be prepared as follows : — Fillet a large sole, put it on a buttered dish, and sprinkle upon it a tea-spoonful of very finely-minced onions which have been previously parboiled. Pour upon it as much milk or light wine as wOl barely cover it, and bake till done enough. Divide it into neat slices of uniform size, and put these in a stewpan with an equal quantity of oysters which have been plumped in their liquor, mussels which have been shaken over the fire in a stewpan till their shells opened, mushi'ooms which have been stewed in butter, and pieces of the crumb of bread about the size of a cro^vn piec

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