Vol-Au-Vent of Salmon

Ingredients

• Prepare a puff paste
• one and one-half pounds of cooked salmon
• thick cream sauce

Method

1. 1

   Prepare puff paste and chill.

2. 2

   Roll into a square, trim edges, cut a smaller circle in the center.

3. 3

   Bake for 45 minutes.

4. 4

   Scoop out the center, fill with heated salmon in cream sauce, replace the cover, and serve immediately.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 23. The excerpt below is the record exactly as published.

ol-Au-Vent t>f Salmon* Prepare a puff paste, giving it four turns, then gather it up and leave it in a cold place or ice-box for half an hour. Roll the paste into a ten-inch square, put it an a plate about nine and one-half inches in diameter, and with a sharp knife trim round the edges ; put another plate about seven inches in diameter in the center, dip a sharp pointed knife in hot water and cut round the smaller plate, allowing it to go two- thirds of the way through the paste. Put the paste on a flat baking-tin and bake it for three-quarters of an hour, taking care not to allow it to burn. When the vol-au- vent is taken from the oven, lift out the center piece and scoop out the inside with a spoon. Fill it with one and one-half pounds of cooked salmon that has been heated in a thick cream sauce

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