Vol-au-Vent Financiere

Name: Vol-au-Vent Financiere
Ingredients: Prepare the pastry case as described above; ragout of tiny quenelles made of any raw white meat; any remains of cooked brains or sweetbread, cut up small; little fillets of cooked chicken; small strips of cooked tongue; a bottle of financiere garnish well drained; a spoonful or two of cream; the yolk of one or more eggs

From The "Queen" cookery books: Entrees, 1901

This dish can utilize various fillings, making it economical.

Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 43. The excerpt below is the record exactly as published.

Vol-au-Vent Financiere. — Prepare the pastry case as described above, then have ready a ragout of tiny quenelles made of any raw white meat, any remains of cooked brains or sweetbread, cut up small, little fillets of cooked chicken, small strips of cooked tongue, and, if at hand, a bottle of financiere garnish well drained, ano1 heat all this in a rich veloutc or bechamel, to which you add at the last the yolk of one or more eggs, beaten up with a spoonful or two of cream

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