Vol-au-Vent, Ancient Style—Large

Reduce some veloute sauce (No. 415) with sweetbread stock, and thicken it with egg-yolks; run it through a tammy, and mix in with this sauce some godiveau quenelles (No. 155, Fig. 81), medium-sized mushroom heads, cocks'-combs, slices of liver, and minced truffles. Fill the crust, as explained in a la financiere (No. 2396), with this very hot garnishing, and replace the cover by small, pretty kernels of sweetbreads and trussed crawfish.