Vol au Vent de Ris de Veau

Ingredients

• 1 lb. puff-paste
• 1 large heart sweetbread
• 3 oz. butter
• 18 small preserved mushrooms
• 2 slices ox-tongue
• 1 gill Madeira sauce (No. 237 a)
• salt
• pepper
• 1 egg

Method

1. 1

   Prepare puff-paste with at least five turns.

2. 2

   Roll out to 1 inch thick, cut to size, and bake for 30-40 minutes.

3. 3

   Fry sweetbread in butter, season, add Madeira sauce, tongue, and mushrooms.

4. 4

   Fill the Vol-au-Vent with this mixture, place on a hot dish, and serve immediately.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 263. The excerpt below is the record exactly as published.

ol au Vent de JRis de Veau. — 1 lb. puff-paste or feuilletage, 1 large heart sweetbread, 1 gz. butter, 18 small pre- served mushrooms, 2 slices ox-tongue, 1 gill Madeira sauce (No. 237 a), salt and pepper, 1 egg. The puff-paste must be prepared with special care for this dish, and should have at least five turns. Eoll it out to about an inch in thickness, then, with the help of a dessert plate, cut the paste with the point of a sharp knife to the size required. Turn it on to a baking-sheet, brush the surface very carefully and evenly with beaten egg yolk, mark the centre with a large round paste cutter by making an incision, about an inch from the edge of the paste. Trace a few lines in the centre ring by means of the point of a knife, and bake in an evenly heated but not too hot an oven from thirty to forty minutes. When done lift up the cover and take out some of the interior of the pastry. Keep the Vol-au-Vent warm till wanted. Wash, trim, parboil, drain, and pare the sweetbread, cut it into con- venient slices, fry them in the saute-pan with the butter, pour off the butter, season with salt, pepper, nutmeg, &e. Add the Madeira sauce, the tongue, cut into dice or strips, and the mushrooms cut into slices. Cook this for some minutes. Fill the Vol-au-Vent with this preparation, have it placed on a hot dish, put on the lid, and serve immediately. 885. liot/nons aux CEufs brouilles (Calf’s Kidney with Scrambled Eggs). — 1 large or 2 small calves’ kidneys, 2 oz. butter

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