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Veal, Vol-Au-Vent Of

Make a vol-au-vent case the size and shape of the dish in which it is to be served, and bake in a brisk oven (see VOL-AU-VENT). When done, take out the lid, scrape out the soft pastry, and put it in the oven for a few minutes to dry. Fill carefully with a hot savoury ragout prepared as follows. Cut some lean veal into thin slices the size of half a crown. Beat these with a cutlet-bat, and fry them till they are lightly browned. Cover with rich brown thick gravy highly flavoured (see VEAL, GRAVY FOR), put with them a few fried forcemeat balls, and serve the vol-au-vent on a napkin. Small vol-au-vents may be filled with the savoury preparation recommended for veal patties.