Vol-au-Vent

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for the puff-paste
for the filling
Instructions (8)
  1. Take a sufficient quantity of puff-paste, cut it to the shape of the dish, and make it as for an apple pie, only without a top.
  2. When baked, put it on a sheet of writing paper, near the fire, to drain the butter, till dinner time.
  3. Then take two fowls, which have been previously boiled; cut them up as for a fricassee, but leave out the back.
  4. Prepare a sauce, the white sauce as directed for boiled fowls.
  5. Wash a table-spoonful of mushrooms in three or four cold waters; cut them in half, and add them also.
  6. Then thoroughly heat up the sauce, and have the chicken also ready heated in a little boiling water, in which put a little soup jelly.
  7. Strain the liquor from the chicken; pour a little of the sauce in the bottom of the paste, then lay the wings, &c. in the paste; pour the rest of the sauce over them, and serve it up hot.
  8. The paste should be well filled to the top, and if there is not sauce enough more must be added.
Original Text
Vol-au-Vent. Take a sufficient quantity of puff-paste, cut it to the shape of the dish, and make it as for an apple pie, only without a top. When baked, put it on a sheet of writing paper, near the fire, to drain the butter, till dinner time. Then take two fowls, which have been previously boiled; cut them up as for a fricassee, but leave out the back. Prepare a sauce, the white sauce as directed for boiled fowls. Wash a table-spoonful of mushrooms in three or four cold waters; cut them in half, and add them also; then thoroughly heat up the sauce, and have the chicken also ready heated in a little boiling water, in which put a little soup jelly. Strain the liquor from the chicken; pour a little of the sauce in the bottom of the paste, then lay the wings, &c. in the paste; pour the rest of the sauce over them, and serve it up hot. The paste should be well filled to the top, and if there is not sauce enough more must be added.
Notes
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