Vol au Vent (No. 25)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 20 min Total: 20 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Vol au Vent case
Filling
Instructions (13)
  1. Roll out tart paste (No. 3) till about the eighth of an inch thick.
  2. With a tin cutter made for that purpose (about the size of the bottom of the dish you intend sending to table), cut out the shape.
  3. Lay it on a baking-plate, with paper.
  4. Rub it over with yelk of egg.
  5. Roll out good puff paste (No. 1) an inch thick.
  6. Stamp it with the same cutter.
  7. Lay it on the tart paste.
  8. Take a cutter two sizes smaller, and press it in the centre nearly through the puff paste.
  9. Rub the top with yelk of egg.
  10. Bake it in a quick oven about twenty minutes, of a light brown colour.
  11. When done, take out the paste inside the centre mark, preserving the top.
  12. Put it on a dish in a warm place.
  13. When wanted, fill it with a white fricassee of chicken, rabbit, ragoût of sweetbread, or any other entrée you wish.
Original Text
Vol au Vent.—(No. 25.) Roll off tart paste (No. 3) till about the eighth of an inch thick: then, with a tin cutter made for that purpose (about the size of the bottom of the dish you intend sending to table), cut out the shape, and lay it on a baking-plate, with paper; rub it over with yelk of egg; roll out good puff paste (No. 1) an inch thick, stamp it with the same cutter, and lay it on the tart paste; then take a cutter two sizes smaller, and press it in the centre nearly through the puff paste; rub the top with yelk of egg, and bake it in a quick oven about twenty minutes, of a light brown colour: when done, take out the paste inside the centre mark, preserving the top, put it on a dish in a warm place, and when wanted, fill it with a white fricassee of chicken, rabbit, ragoût of sweetbread, or any other entrée you wish. [368]
Notes
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