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Vol-Au-Vents, Green Gooseberry

Prepare some small vol-au-vents in the usual way, and bake them. Take off the covers, scoop out the inside, and let them get cold. When wanted, fill them with a compote of green gooseberries. Place the covers upon them, or, if preferred, put a little whipped cream, or Devonshire cream, in their places; serve on a neatly-folded napkin. The gooseberries may be prepared as follows. Top and tail a pint of green gooseberries, and put them into boiling water for two minutes, then throw them into cold water with which has been mixed a table-spoonful of vinegar (this is to restore their colour). Boil six ounces of refined sugar in half a pint of water for ten minutes, put in the gooseberries, and let them simmer gently till tender but unbroken. Strain them, and if necessary put the syrup back again, and let it boil a few minutes till it is very thick, then pour it over the fruit. When cold it will be ready for the vol-au-vents. Time, ten to fifteen minutes to simmer the gooseberries.