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VOL-AU-VENT (a la Financiere)

Prepare a vol-au-vent case according to the instructions already given, bake it, lift off the cover, and dry the inside. Fill it with a financiere ragout (see RAGOUT, FINANCIERE), ornament the top with crayfish, cockscombs, and mushrooms; or, if preferred, simply place the cover on the top of the vol-au-vent, and serve. The ragout may be prepared as follows. Put into a stewpan equal quantities of sweet-bread, forcemeat balls, and mushrooms, all cooked, with a few sliced truffles and cockscombs if liked. Cover with thick and rich brown sauce made from game, and add a glassful of sherry or Madeira. Let the ragout simmer very gently till it is heated throughout, and it will be ready for the vol-au-vent. Time, three minutes to heat the ragout.