Vol-au-Vent of Salmon Trout a la Regence—Small

The only difference between bouchees and small vol-au-vent is that bouchees are filled with either a salpicon or a puree, while vol-au-vent are filled with small, distinct garnishings. Prepare eight or ten small vol-au-vent crusts (No. 180); cook them in a brisk oven; remove and detach them from the pan, impress a hollow in the center with the finger and keep them warm. Put into a small saucepan a garnishing composed of a pound of salmon-trout escalops, twelve small poached oysters, twelve mushrooms or cut up morils, twelve small fish quenelles (No. 90) rolled on a floured table and poached, also some small cut-up poached milts; cover these with a rich and very hot Normande sauce (No. 509), finishing with a piece of lobster butter (No. 580). Fill the warm vol-au-vent crusts with this garnishing, cover lightly with some of the sauce instead of a lid, and close the aperture with a pretty mushroom head, turned and very white, left in its natural state. Dress the vol-au-vent at once on folded napkins; they can also be filled with one garnishing only.

COLD SERVICE (Service Froid).