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Vol-Au-Vents, Small

For small vol-au-vents, make the pastry, and prepare the cases according to the instructions already given for making a large vol-au-vent. Roll the pastry out to the thickness of half an inch. Two pastry-cutters will be needed to cut out the lids and bottoms of the vol-au-vents--the smaller one the size of half a crown, the larger one double the size. If these cutters are fluted, so much the better. Bake the vol-au-vents in a moderately-heated oven; when done enough, lift off the covers, and scoop out the insides as before; dry the pastry, and fill the cavity with any of the varieties of meat which can be prepared for the purpose. Put on the covers, and serve the vol-au-vents, hot or cold, on a neatly-folded napkin. Time to bake small vol-au-vents, ten to twelve minutes.