Vol-au-Vent of Lambs' Tails

Ingredients

• Cut out of puff-paste a vol-au-vent
• half a dozen lambs' tails
• a bunch of green onions
• a blade of mace
• a quarter of a pound of fresh butter
• a little clear Bechamel

Method

1. 1

   Bake the vol-au-vent, scald and cut lambs' tails, stew with onions, mace, and butter until tender.

2. 2

   Drain, wipe grease, add to Bechamel, boil, then add egg yolks and cream before serving over vol-au-vent.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 131. The excerpt below is the record exactly as published.

Vol-au-Vent of Lambs' Tails. Cut out of puff-paste a " vol-au-vent " to correspond with the chartreuse, bake it of a nice colour, and take out the inside (the soft part). Have scalded half a dozen lambs' tails, cut them about an inch in length, put them into a stew-pan, with a bunch of green onions, parsley, a blade of mace, and a quarter of a pound of fresh butter, or white fat of veal ; cover them with boiling water, and let them stew till quite tender; then take them upon a napkin, wipe all the grease from them, and put them into a little clear Bechamel

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