Vol-au-Vent of Sweet-Breads

Ingredients

• Six ounces of flour
• six ounces of butter
• yolk of one egg
• one tea-spoonful of lemon-juice
• one half gill of cold water
• one gill of milk
• one half tea-spoonful of salt
• one half salt-spoonful of pepper
• one grain of cayenne
• one pair of sweet-breads

Method

1. 1

   Put the flour on a mixing-board, make a well, add the egg and half of the lemon juice, then gradually add cold water while kneading.

2. 2

   Roll out thinly.

3. 3

   Place 5 ounces of butter in the center, fold edges to cover, and roll out thinly.

4. 4

   Fold into three layers and repeat rolling seven times.

5. 5

   Chill.

6. 6

   Boil sweet-breads for 5 minutes, cool, wash, and cut into pieces.

7. 7

   Simmer with butter and milk for 45 minutes.

8. 8

   Roll chilled crust to 1/3 inch thick, cut out vol-au-vent shapes, bake for 20 minutes.

9. 9

   Remove inner crust, fill with sweet-breads, sprinkle with lemon juice, cover, and garnish with parsley.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 66. The excerpt below is the record exactly as published.

Vol-au-Vent of Sweet-Breads. — Six ounces of flour, six ounces of butter, yolk of one egg, one tea-spoonful of lemon- juice, one half gill of cold water, one gill of milk, one half tea-spoonful of salt, one half salt-spoonful of pepper, one grain of cayenne, one pair of sweet-breads

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