Vol-au-vent, Green Gooseberry
From Cassell's dictionary of cookery, 1892
Serves 6
Serve on a neatly-folded napkin.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2232. The excerpt below is the record exactly as published.
Vol-au-vents, Green Gooseberry.— Prepare some small vol-au-vents in the usual way, and hake them. Take off the covers, scoop out the inside, and let them get cold. When wanted, fill them with a compote of green gooseberries
Cook this with the app: pantry check, scaling, and the assistant.