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Vol-Au-Vent of Salmon

Prepare a puff paste, giving it four turns, then gather it up and leave it in a cold place or ice-box for half an hour. Roll the paste into a ten-inch square, put it on a plate about nine and one-half inches in diameter, and with a sharp knife trim round the edges; put another plate about seven inches in diameter in the center, dip a sharp pointed knife in hot water and cut round the smaller plate, allowing it to go two-thirds of the way through the paste. Put the paste on a flat baking-tin and bake it for three-quarters of an hour, taking care not to allow it to burn. When the vol-au-vent is taken from the oven, lift out the center piece and scoop out the inside with a spoon. Fill it with one and one-half pounds of cooked salmon that has been heated in a thick cream sauce. Place the cover on again and serve immediately.