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Vol-Au-Vent

Roll puff-paste one half inch thick and from it cut out two large ovals, using a sharp knife first dipped in flour. Place it on a shallow baking tin; cut a smaller oval from the second piece and lay the ring on the first, moistening slightly so that the two will stick together when baked. Roll out the piece cut from the second oval until it is the size of the others and bake in a separate pan as a cover for the vol-au-vent. Bake in a hot oven, covering with paper after the first fifteen minutes. It will require three quarters of an hour or longer; and unless baked thoroughly the crust will fall in cooling. When ready to use, reheat and fill with creamed oysters or game; or for dessert fill with sugared fruit and serve with whipped cream.