Vol-au-vent

Ingredients

• Eoll puff paste three quarters of an inch to an inch in thickness.
• Brush the top with the yolk of an egg.
• add a cupful of stock.

Method

1. 1

   Roll puff paste three quarters of an inch to an inch in thickness.

2. 2

   Stamp it with a cutter, or if this is not convenient use a tin, of the size desired.

3. 3

   Cut around it with a quick, firm stroke.

4. 4

   Brush the top with the yolk of an egg diluted with a little water.

5. 5

   Bake it in a hot oven for thirty minutes, and do not open the oven door during the first fifteen minutes.

6. 6

   When well dried and a good light-brown color, remove it from the oven and let it stand for a few minutes, then carefully lift out the centerpiece and remove all the uncooked paste.

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 26. The excerpt below is the record exactly as published.

Brush the top with the yolk of an egg, dilute it with a little water, and set it away to cool. Bake it in a hot oven as directed for puff paste for thirty minutes, and do not open the oven door during the first fifteen min- utes. It should rise to about three times its usual thickness. AVhen it is well dried and a good light-brown color, remove it from the oven and let it stand for a few minutes, then carefully lift out the centerpiece and remove all the un- 71 72 LUNCHEONS cooked paste. Set it in the oven again to dry the inside. The uncooked pieces can also be returned to the oven for a few minutes, and when dry be put back into the shell. Although puff paste is better when used at once, it will keep very well for several days, and will be perfectly crisp and tender if well heated in the oven just before being used. When ready to seiwe fill the center with any salpicon, place the little cover on top, and set the vol-au-vent on a lace-paper. The filling must not be put in until just before sending it to the table, as it will soften the pastry if it stands in it for any length of time. SALPICON For Billing vol-au-vent or patty shells. Salpicon is made of cooked chicken, sweetbreads, veal, or calf's brains cut into small dice, mixed with mushrooms, a little chopped truffle and chopped tongue. One meat alone, or a combination of two or more, may be used. The mixture is then combined with enough good sauce to make it creamy. A white sauce should be used with white meats ; a brown sauce when the dark meat and livers of chicken are used. (_See "Century Cook Book," pages 80-299.) A plain white sauce is made as follows: Put a tablespoon- ful of butter in a saucepan. When the butter is hot add a tablespoonful of flour and cook them together for a few min- utes, not letting them brown ; remove from the fire and add a cupful of stock.

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