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Vol-au-Vent à la Toulouse

Ingredients.

Half a pound of Puff Paste, which must have had seven turns, from which cut either small cases, or one ordinary-sized vol-auvent case, brush with egg and bake till a nice brown in an oven not too hot; when baked. remove the centre. Put in a stewpan- Half a pint of Suprême Sauce.

Half a cold Chicken or Sweetbreads, cut in neat pieces.

Two ounces of Tongue.

Three Truffles, sliced.