Vol-au-Vent
From The profession of cookery, from a French point of view, 1894
Filling can vary; use a rich sauce suited to the filling.
Presented as published in 1894. 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 profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 57. The excerpt below is the record exactly as published.
vol-au-vents are served as entree dishes. The latter, although properly belonging to the confectioner's profession, and generally considered to be quite beyond the skill of the home cook, may yet be fairly well imitated for any extra occasion. The exterior or crust is made of the very finest puff paste moulded into the required shape, and the interior hollow is preserved while the crust is cooking by filling it with soft bread ; the upper crust is laid OA^er the bread, but the edges are kept from sticking to the sides. ENTREES AND ENTREMETS. 173 When the crusfc is baked the bread is re- moved and the proper filling
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Cook this with the app: pantry check, scaling, and the assistant.