1262. VOL-AU-VENT CASES, FOR AN ENTREE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (8)
  1. The paste must be rolled perfectly square at the ends, and folded like a note with the greatest correctness, in order to ensure the vol-au-vent's rising perfectly straight all round, which cannot be the case if it is rolled unevenly.
  2. Five turns and a half must be given to the paste, allowing about seven minutes to elapse between each turn; observing that previously to folding up the last turn and a half, the paste must be passed over with a paste-brush dipped in water, or a little lemon-juice; attention must be paid, in giving the last two turns, to roll the paste out, and also to fold it, especially when giving the last turn or spreading it to the size the vol-au-vent is intended to be made so as to be able to cut it as thick as the quantity of paste will admit of.
  3. Just before cutting out the vol-au-vent, the piece of paste must be wetted on one side with the brush dipped in water.
  4. Next, roll out about four ounces of common paste to the diameter of a dinner-plate, lay this on the puff-paste, just passing the rolling-pin over to cause it to adhere, and then place it on the baking-sheet, previously wetted in the centre to receive it.
  5. For the purpose of guiding the hand when cutting it out, the cover of a stewpan or bain-marie should be placed on it; then with a small sharp-pointed knife proceed to cut round the edge of the cover, forming perpendicular flutes or scallops; the knife must be held comparatively close, yet securely, with the tips of the fingers only.
  6. Remove the trimmings and the cover, egg over the surface, and be careful not to smear the edges of the paste, as that would prevent it from rising evenly; then with the point of the small knife, held slanting, make a slight incision all round the surface, within about three-quarters of an inch of the edge, and with the point notch round the extreme edge of the outer circle.
  7. The vol-au-vent should now be put into the oven (not too hot, as excess of heat prevents the paste from rising), as soon as it begins to rise, let a trivet be quickly slipped under it, and the oven immediately closed.
  8. When it has risen about two inches, and before it has acquired any colour, a broad band of thick paper (or a wooden hoop from an old sieve), measuring two inches more in circumference than the vol-au-vent, about eight inches high, and fastened in the form of a hoop, must be placed round it to protect the sides from being suddenly caught by the heat, which otherwise would not only scorch it, but also check its full development: it should remain in the oven quite an hour to be thoroughly cooked.
Original Text
VOL-AU-VENT, TOURTE, AND PATTY CASES, COMPRISING Vol-au-vent Cases, for an Entrée. ditto. Timbale of Nouilles Cases. Tourte. ditto. Patties, à la Masarine. Puff-paste Patty Cases. ditto. Mutton Patties, à la Windsor. Croustade ditto. 1262. VOL-AU-VENT CASES, FOR AN ENTREE. For this purpose, one pound of puff-paste will be required, and when mixing it, the juice of one lemon must be added. The paste must be rolled perfectly square at the ends, and folded like a note with the greatest correctness, in order to ensure the vol-au-vent's rising per- fectly straight all round, which cannot be the case if it is rolled un- evenly. Five turns and a half must be given to the paste, allowing about seven minutes to elapse between each turn; observing that previously to folding up the last turn and a half, the paste must be passed over with a paste-brush dipped in water, or a little lemon-juice; attention must be paid, in giving the last two turns, to roll the paste out, and also to fold it, especially when giving the last turn or spread- ing it to the size the vol-au-vent is intended to be made so as to be able to cut it as thick as the quantity o, paste will admit of; just be- fore cutting out the vol-au-vent, the piece of paste must be wetted on one side with the brush dipped in water. Next, roll out about four ounces of common paste to the diameter of a dinner-plate, lay this on the puff-paste, just passing the rolling-pin over to cause it to adhere, and then place it on the baking-sheet, previously wetted in the centre to receive it. For the purpose of guiding the hand when cutting it out, the cover of a stewpan or bain-marie should be placed on it; then with a small sharp-pointed knife proceed to cut round the edge of the cover, forming perpendicular flutes or scallops; the knife must be held comparatively close, yet securely, with the tips of the fingers only. Remove the trimmings and the cover, egg over the surface, and be careful not to smear the edges of the paste, as that would prevent it from rising evenly; then with the point of the small knife, held slant- ing, make a slight incision all round the surface, within about three- quarters of an inch of the edge, and with the point notch round the extreme edge of the outer circle. The vol-au-vent should now be put into the oven (not too hot, as excess of heat prevents the paste from rising), as soon as it begins to rise, let a trivet be quickly slipped under it, and the oven immediately closed. When it has risen about two inches, and before it has acquired any colour, a broad band of thick paper (or a wooden hoop from an old sieve), measuring two inches more in circumference than the vol-au-vent, about eight inches high, and fastened in the form of a hoop, must be placed round it to protect the sides from being suddenly caught by the heat, which otherwise would not only scorch it, but also check its full develop- ment: it should remain in the oven quite an hour to be thoroughly
Notes
—