Vol-au-Vent, Parisian Style—Small

Have a brown (No. 414) or Madeira sauce (No. 492) and add to it some half-inch squares of veal or lamb sweetbreads, stoned olives cut in four, turned mushrooms (No. 118) and small chicken quenelles. Fill prepared small vol-au-vent crusts with this garnishing and range trussed crawfish on top, then cover.