. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . .) This dish can be successfully made only with the finest and lightestpuff-paste (see feuilletage, page 250), as its height, which ought to be from four to five inches, de-pends entirely on its rising inthe oven. Roll it to somethingmore than an inch in thick-ness, and cut it to the shapeand size of the inside of thedish in which it is to be served,or sta
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . .) This dish can be successfully made only with the finest and lightestpuff-paste (see feuilletage, page 250), as its height, which ought to be from four to five inches, de-pends entirely on its rising inthe oven. Roll it to somethingmore than an inch in thick-ness, and cut it to the shapeand size of the inside of thedish in which it is to be served,or stamp it out with a flutedtin of proper dimensions; thenmark the cover evenly about an inch from the edge all round, and orna-ment it and the border also, with a knife, as fancy may direct; brushyolk of egg quickly over them, and put the vol-au-vent immediately intoa brisk oven, that it may rise well, and be finely coloured, but do notallow it to be scorched. In from twenty to thirty minutes, should it * For the mode of doing this, see observations, pape 256, and note, page 257. Aham must be boiled or stewed tender, and freed from the skin and blackened parts betore it is laid in ; poultry and game, boned ; and all meat highly CHAP. XVI.] PASTRY. 259 appear baked through, as well as sufficiently browned, draw it out, andwith the point of a knife detach the cover carefully where it has beenmarked, and scoop out all the soft unbaked crumb from the inside of thevol-au-vent; then turn it gently on to a sheet of clean paper, to drainthe butter from it. At the instant of serving, fill it with a rich fricas-see of lobster, or of sweetbreads, or with tnrbot a la cremc, or with thewhite part of cold roast veal cut in thin collops not larger than a shil-ling1, and heated in good white sauce with oysters (see minced veal andoysters, page 174), or with any other of the preparations which we shallindicate in their proper places, and send it immediately to table. Thevol-au-vent, as t
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Keywords: ., bookcentury1800, bookdecade18, booksubjectcbk, booksubjectcookery
