Vol-au-vent A La Prince George Vol-au-vent A La Prince George

Prepare some puff paste (vol. i.) - say three-quarters of a pound for a vol-au-vent for eight persons - and roll it out about half an inch thick; stamp out four pieces with a vol-au-vent cutter which has been dipped in boiling water, so that it cuts the paste evenly. Wet a baking-tin all over with cold water, place the pieces of paste on it, leaving two pieces whole, and removing the centres from the other two pieces by means of a smaller-sized vol-au-vent cutter; put the centre pieces likewise on the baking-tin; brush the paste over with the whole beaten-up egg, and bake in a quick oven for fifteen to twenty minutes; take up, place the two whole pieces one on the other, and fasten them together with the luting paste (vol. i. p. 40), and then on top of them place the two pieces from which the centres were removed, and fasten them together with the paste. Whip three or four whites of eggs stiff with a pinch of salt, put it into a forcing bag with a rose pipe, and ornament the vol-au-vent with it, as shown in the engraving, in lines up the sides and on the top, and on the whipped egg arrange alternately little bunches of chopped cooked ham or tongue and blanched and chopped pistachios; put the vol-au-vent in a very moderate oven for about fifteen minutes to dry the white of egg and fixing paste; then dish up on a hot dish on a dish-paper or napkin, fill up the hollow centre with the ragout (as below), place one of the centre pieces of paste on the ragout, and serve either hot or cold.

Ragout For Vol-au-vent A La Prince George

Take three-quarters of a pound altogether of cooked chicken, rabbit, sweetbread, cooked ham or tongue, calves' brains left from any previous meal, cut all in pieces about the size of a sixpence, and mix them with a thick Veloute sauce (vol. i.); make all hot in the bain-marie, and fill in the vol-an-vent case with it.

Vol-au-vent With Tendons A La Creme Vol-au-vent Aux Tendons A La Creme

Prepare a vol-au-vent case (see 'Vol-au-Vent a la Prince George'), and when garnished with egg mixture and dried, place it on a hot dish on a paper, and fill it up with a ragout of tendons from calves' feet or breast of veal, as below, and serve for a hot entree for dinner or luncheon.

To Prepare The Tendons For Vol-au-vent

Take one or two well-cleansed calves' feet, put them in a clean cloth and plunge them into cold water with a little salt; bring to the boil on a quick fire and then strain off and well wash the feet in cold water; then return to the saucepan and cover with light stock or water, flavour with a plateful of cleansed vegetables, such as carrot, onion, turnip, celery, leek, herbs, a tea-spoonful of black and white peppercorns, six or eight cloves. Boil gently for three to four hours, then take up on a dish, remove the cloth and open the feet; then remove the tendons and cut them up in little pieces about one inch long, and mix with sufficient thick boiling Veloute sauce (vol. i.) to well moisten it; rewarm in the bain-marie and then fill up the case with it. Any pieces of the feet that are left can be used up for another dish, either in kromeskies or fritots, etc, and the liquor can be used up for soups.