Vol-au-vents
From The complete Indian housekeeper & cook, 1898
Requires skill in pastry making.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 190. The excerpt below is the record exactly as published.
Vol-au-vents. — The vol-aii-vent itself comes under the head of puff-paste, and its beauty entirely depends on the cook’s capacity for pastry. It is simply an oval of paste about tv'o inches thick when it goes into the oven, and with an inner oval marked deep with the knife. It should rise at least three times its original height. The top should then be removed and the inside scraped out. The contents may be anything, but are chiefly teaspoon quenelles, cockscombs, truffles, chicken in dice, &c.
Cook this with the app: pantry check, scaling, and the assistant.