Home › The Principles of Cookery › Croquettes, Vol-Au-Vent Of

Croquettes, Vol-Au-Vent Of

Make some extremely light puff paste; roll it out (very evenly, or it will not rise properly) about a quarter of an inch thick, stamp it to the size and shape of the bottom of the dish in which you intend to send it to table; roll the paste again, and stamp another shape, four times as thick as the first; place it on the top of the other, fastening it at the edges with yolk of egg. Make a slight incision nearly through the pastry all round the top about an inch from the edge. Bake it in a brisk oven (this is important) until lightly browned, at once take out the paste inside the centre, remove the soft crumb from the middle, but be careful not to break the edges. Keep it in a warm place, and, when wanted, fill it with croquettes (see CROQUETTES AU FINANCIERE) Time to bake, twenty minutes. Probable cost, depends upon the size. A vol-au-vent should never be made large.