Vol-au-Vent a la Toulouse
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
An addition of mushrooms, minced ham, and bits of cocks' combs is in order if the vol-au-vents are being made in any quantity.
Presented as published in 1936. 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 European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 146. The excerpt below is the record exactly as published.
VOL-AU-VENT A LA TOULOUSE i chicken breast, cooked i cup white sauce i sweetbread cooked in chicken *4 cup white wine broth Salt and pepper Tiny chicken quenelles Patty or puff paste shells Sliced truffle
Cook this with the app: pantry check, scaling, and the assistant.