Vol-au-Vent (Savoury)
From Domestic cookery, 1886
Presented as published in 1886. 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 Domestic cookery (1886) by H. M. Young, page 43. The excerpt below is the record exactly as published.
VOL-AU-VENT (Savoury). Take some pastry made with 1 lb. flour according to recipe for French puff pastry (page 82), roll it out § inch thick, take a large oval cutter, about 8 inches by 4 inches, and cut out one piece of pastry ; take a cutter 2 inches smaller, place this in the centre and cut half way through the vol-au-vent, as for patties ; roll out the remainder of the pastry J inch thick, and cut this into an oval shape with a cutter 7 inches by 3 inches ; lay both pieces on a baking sheet, pin round the large piece of pastry a piece of oiled paper about 5 inches deep, to keep it in shape ; bake in a hot oven half to three- quarters of an hour; about 15 minutes before removing from the oven paint over the top with a little egg ; when done remove the centre and fill with chicken, veal, lobster, or oyster patties mixture ; place the lid on the top and serve. 90 No. 206* VOL-AU-VENT (Sweet). Puff pastry, French (page 82) 2 tablespoonfuls sugar pint thick cream dessertspoonful castor sugar 1 pintof strawberries, or any fruit in season 2 tablespoonfuls water ^ teaspoonful vanilla Make pastry of f lb. flour, roll out f inch thick, cut with a large oval cutter, 8 inches by 4 inches, place on the centre a cutter 1 inch smaller, and cut half way through, as for patties ; pin round a piece of oiled paper
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Cook this with the app: pantry check, scaling, and the assistant.