A Vol-au-Vent from Modern Cookery for Private Families by Eliza Acton
This dish can be successfully made only with the finest and lightest puff-paste (see feuilletage,), as its height, which ought to be from four to five inches, depends entirely on its rising in the ...
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Cooking tools:
- Rolling pin
- Oven
- Baking sheet
- Mixing bowl
- Measuring spoon
Ingredients
- flour other ingredients in proportion: baked 20 to 30 minutes.
- little water. Larger vol-au-vent, ¾ lb.
- yolk, 1 egg
- salt, small saltspoonful
- butter, ½ lb.
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