Vol-au-Vent a la Toulouse

Ingredients

• Half a pound of Puff Paste
• Half a pint of Supreme Sauce
• Half a cold Chicken or Sweetbreads, cut in neat pieces
• Two ounces of Tongue
• Three Truffles, sliced
• Six Mushrooms
• Four Cockscombs
• A few quenelles of Veal or Chicken

Method

1. 1

   Cut either small cases, or one ordinary-sized vol-au-vent case, and bake till a nice brown in an oven not too hot; when baked, remove the centre.

2. 2

   Put in a stewpan the ingredients and stir this over the fire until hot, but not boiling; fill in your vol-au-vent, which should only be done on sending it to table, as it makes the paste damp.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 43. The excerpt below is the record exactly as published.

Vol-au-Vent a la Toulouse* Ingredients. Half a pound of Puff Paste, which must only have had six turns, from which cut either small cases, or one ordinary-sized vol-au- vent case, and bake till a nice brown in an oven not too hot ; when baked remove the centre. Put in a stewpan — Half a pint of Supreme Sauce. Half a cold CMcken or Sweetbreads, cut in neat pieces. Two ounces of Tongue. Three Truffles, sliced. Six Mushrooms „ Four Cockscombs. A few quenelles of Veal or Chicken

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