Vol-au-Vent

Ingredients

• 1 lb. Puff Pastry
• 3 tablespoons castor Sugar
• 1 pint thick Cream
• 1 pint Strawberries or any Fruit in season
• 2 tablespoons Water
• A teaspoon Vanilla

Method

1. 1

   Roll out pastry 0.5 in. thick, cut with large oval cutter, 8 inches by 5 inches, place on the centre a cutter 1 in. smaller and cut halfway through as for patties.

2. 2

   Pin round a piece of oiled paper about 6 inches deep, to keep it in shape.

3. 3

   Bake in hot oven, from 0.5 to 0.75 hour; about 15 minutes before done brush over a little egg.

4. 4

   When done, remove centre.

5. 5

   Prepare fruit as follows: Boil 2 tablespoonfuls sugar and water together 10 minutes, put in fruit, and boil till tender.

6. 6

   Strain juice, and boil to half the quantity.

7. 7

   Put fruit into pastry case, pour over juice, whip cream till stiff, add the remaining tablespoonful sugar and Vanilla, and, if liked, a few drops cochineal.

8. 8

   Pile on top of fruit, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 137. The excerpt below is the record exactly as published.

Vol-au-Vent. 1 lb. Puff Pastry, 3 tablespoons castor Sugar, 4 pint thick Cream, 1 pint Straw- berries or any Fruit in season, 2 tablespoons Water, A teaspoon Vanilla

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