Vol-au-vent with Cream
From Cassell's dictionary of cookery, 1892
Serves 6
Garnish with fruit jelly if desired.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2231. The excerpt below is the record exactly as published.
a large vol-au-vent. Roll the pastry out to the thickness of half an inch. Two pastry- cutters will be needed — the smaller one the size of half a crown, the larger one double the size. If these cutters are fluted, so much the better. Bake the vol-au-vents in a moderately-heated oven ; when done enough, lift off the covers, and scoop out the insides as before ; dry the pastry, and fill the cavity with any of the varieties of meat which can be pre- pared for the purpose. Put on the covei-s, and serve the vol-au-vents, hot or cold, on a neatly- folded napkin. Time to bake small vol-au-vents, ten to twelve minutes. Vol-au-vent with Cream. — Bake a large, or six or eight small vol-au-vents ; take oft' the covers, scoop out the insides, dry the cases, and let them become quite cold. Fill them with rich jam, or with fresh fruit stewed in a thick syrup, and place upon the top some nicely-flavoured whipped cream
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