Vol-au-vent of Eggs, Béchamel Sauce

Ingredients

• four ounces of flour
• one ounce of butter
• two pints of milk
• a small eschalot
• a pinch of thyme
• a laurel-leaf
• a teaspoon of chopped parsley
• five ounces of butter
• twelve hard-boiled eggs
• some button mushrooms

Method

1. 1

   Put four ounces of flour, one ounce of butter, two pints of milk, a small eschalot, a pinch of thyme, a laurel-leaf, and a teaspoon of chopped parsley in a saucepan, and cook for twenty minutes, stirring all the time.

2. 2

   Pass through a tammy and put in a saucepan large enough to hold twelve hard-boiled eggs, cut up in slices, put on the fire ten minutes before required, stir until it boils, take the eggs out, add five ounces of butter, which stir in well; when dissolved, place the eggs and some button mushrooms in the vol-au-vent case, and pour the sauce over them; be careful the sauce is not too thick, if so add a little milk.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 21. The excerpt below is the record exactly as published.

Vol-au-vent of eggs, béchamel sauce. Darne d’esturgeon rôtie. Roast fillet of sturgeon. Choux-fleurs au fromage. Cauliflower with cheese. Soupirs de nonne. Nun’s sighs. Julienne soup for fast day. Prepare like Julienne soup (see 2nd of January), only use water and butter instead of stock. Vol-au-vent of eggs, béchamel sauce. Put four ounces of flour, one ounce of butter, two pints of milk, a small eschalot, a pinch of thyme, a laurel-leaf, and a tea- spoon of chopped parsley in a saucepan, and cook for twenty minutes, stirring all the time. Pass through a tammy and put in a saucepan large enough to hold twelve hard-boiled eggs, cut up in slices, put on the fire ten minutes before required, stir until it boils, take the eggs out, add five ounces of butter, which stir in well; when dissolved, place the eggs and some button mushrooms

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