Vol-au-Vent of Fish, Normandy

Name: Vol-au-Vent of Fish, Normandy
Ingredients: one pound of flour; one pound of butter; one ounce of salt; brush it over with beaten egg; filling of scalloped fillets of soles, mussels, oysters and sliced mushrooms

From The Cook Book, by "Oscar" of the Waldorf, 1896

Ensure the paste is well cooked before adding filling.

Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 33. The excerpt below is the record exactly as published.

Vol-au-Vent of Fish, Normandy. Prepare a puff paste with one pound each of flour and butter and one ounce of salt. Roll the paste out to a thickness of about three-fourths of an inch, and cut it round to the size of the dish on which it is to be served. Place the flat of paste on a baking sheet, brush it over with beaten egg, and cut a circle through the middle about one- fourth of an inch deep, leaving an edge about one inch wide all round. Bake the paste in a moderate oven, and when cooked lift up the center piece which will have risen ; scoop out the uncooked paste, brush the inside with beaten cgg^ and place it in an oven for five minutes longer. Prepare a filling of scalloped fillets of soles, mussels, oysters and sliced mushrooms

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