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FISH (vol-au-vent)

Make a puff paste; roll it out about one inch and a quarter thick, and then cut it to the desired size with a tin-cutter. Make an incision all round, an inch from the edge, with a small sharp knife, or better still with a tin-cutter, if one of the size be at hand. Bake on a tin pan in a quick oven. When done, nicely egged over, and of a pale brown colour, cut out the centre paste without breaking the edge, and fill the vacant place with a fricassee of fish, oysters, lobster, etc. Serve the vol-au-vent on a folded napkin. Time to bake, three-quarters of an hour. Probable cost, puff paste, 1s. 6d, per pound.