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Vol-Au-Vents, to Fill

A vol-au-vent is simply a case in which are served delicate and savoury ragouts of cooked meat, fish, etc. When preparing these, it is very important that the cook should make the sauces in which the meat is heated very thick. Unless this is done, the liquor will be in danger of oozing through the crust, and this will entirely spoil the appearance of the vol-au-vent. Also the meat should be only simmered in the sauce; if it is allowed to boil, it will in all probability be hard and unpalatable.