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Fruit, Vol-Au-Vent Of

This is an exceedingly delicate branch of cookery, and requires much skill and care. A vol-au-vent should be made of French puff paste (see PUFF PASTE, FRENCH). Brush the paste over with lemon-juice before folding for the last time. Roll out to the desired thickness, and place the paste on a baking-tin. Cut into shape with a tin-cutter or plate, and brush the centre with white of egg, leaving a margin all round unmoistened, that it may rise the better. Make a deep incision, an inch from the edge, in a circular form; separate the edges well, without cutting quite through, and put the paste to rise in a good brisk oven. When sufficiently risen, lift off the middle portion that was marked out, and scoop out the dough, with-cut cutting quite through or injuring the edge. Fill the hollow with bread, and put the vol-au-vent again into the oven. Brush over with egg, and cover with sifted sugar; when done, take out the bread, and put strawberries or raspberries, beaten up and mixed with pounded sugar, on the inside of the vol-au-vent. Serve with whipped cream over the top. Time, to bake, three-quarters of an hour.