Vol-au-vent of Turkey

Ingredients

• a generous pint and a half of cooked turkey
• one pint of cream
• one table-spoonful of flour
• one teaspoonful and a half of salt
• half a teaspoonful of white pepper
• one teaspoonful of lemon juice

Method

1. 1

   Season the turkey with pepper and one teaspoonful of salt.

2. 2

   Mix flour with four tablespoonfuls of cream.

3. 3

   Boil the rest of the cream in a stew-pan, stir in the mixed flour and cream, cook for one minute while stirring.

4. 4

   Add the salt and onion juice, then the turkey.

5. 5

   Simmer for five minutes and fill the vol-au-vent.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 194. The excerpt below is the record exactly as published.

one teaspoonful of lemon juice. Mix the flour and butter in a small saucepan. Add half the salt, pepper, vegetables, and stock. Place the saucepan on the fire, and stir its contents until the sauce begins to boil ; then set back where it will only simmer for fifteen minutes. When that time has passed, strain the sauce into another saucepan. Add the mushrooms, and simmer for five minutes. Season the chicken and sweetbread with the remainder of the salt and pepper. When the mushrooms have been cooking in the sauce for five minutes, add the cream, chicken, and sweetbread. Boil up once ; then take it from the fire, and add the lemon juice. Put the mixture into a large vol-au-vent case. This filling will answer also for small patties. Parisian Vol-au-vents. Line and cover a dozen small dariole moulds as di- rected for vol-au-vent cases baked in moulds. Bake 372 MISS PAKLOA'S KITCHEN COMPANION. them in a moderately hot oven for twenty-five minutes. Take off the covers, and remove the flour and paper. Fill with a mixture prepared as follows : — Clean a sweetbread and the brains of a calf, and boil for twenty minutes ; then plunge them into ice-water, and when they are cold, cut them into very small dice, and season lightly with salt and pepper. Next put a cupful of cream on to boil. Mix a level table-spoonful of flour with a quarter of a cupful of cold cream, and stir into the boiling cream. Boil up once, and season with salt and pepper. Add the sweetbread and brains, and cook the dish for eight minutes. After filling the vol-au-vents with this mixture, put the covers in place, and serve at once. Chicken and mushrooms may be substituted for the sweetbread and brains. Vol-au-vent of Turkey. For a large vol-au-vent use a generous pint and a half of cooked turkey, cut into cubes, one pint of cream, one table-spoonful of flour, one teaspoonful and a half of salt, half a teaspoonful of white pepper

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