Vol-au-Vent a la Crême from Modern Cookery for Private Families by Eliza Acton
After having raised the cover and emptied the vol-au-vent, lay it on a sheet of paper, and let it become cold. Fill it just before it is sent to table with fruit, either boiled down to a rich marma...
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Cooking tools:
- Paper
- Saucepan
- Whisk
Ingredients
- jelly
- sugar
- marmalade
- whipped cream
- vol-au-vent
- paper
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