This historic book may have numerous typos and missing text.
Purchasers can download a free scanned copy of the original book
(without typos) from the publisher. Not indexed. Not illustrated.
1858 Excerpt: ...a large dish. VOL-AU-VENT, OR LARGE PATTY. This
you must have a cutter for, which you can buy a set of in a box of
any respectable tinman; make a good EufF-paste, roll it out half an
inch thick, then take the irgest cutter and cut four pieces of
paste, lay them on a tin sheet to bake, mark three of them in the
middle with the third size cutter, leave one plain, brush one of
the three over with egg, cut a lid with the fourth size cutter, the
same thickness, brush it over with egg, and ornament with leaves of
paste to fancy; bake them all in a quick oven; when done, take out
the centre of the three pieces, and build them up on the plain
piece, leaving the one you egged for the top. You can fill it with
anything you please, sweetbreads and mushrooms, chicken, lobster,
or oysters; season with shalot chopped fine, mace, cayenne pepper
and salt to taste, add a little gravy, thicken with flour and
butter; when boiled add a little cream. The mixture must not be too
thin, or it is apt to come through the paste. Place the vol-au-vent
on a napkin in the dish it is to go to table in, fill it with the
mixture prepared for it, put the lid on, send up hot. Garnish with
parsley. TO MAKE OYSTER LOAVES. Take five or six French rolls, let
them be nicely rasped, iiut them into a stewpan, with some good
dripping or ard, let them fry a fine light brown, make a hole in
the top of each, and take out all the crumb; scald and beard three
dozen of large oysters, cut each oyster in two, strain the liquor
to the oysters, adding a little pounded mace and cayenne pepper;
give them a boil up, thicken with butter rolled in flour, and add a
ieacupful of cream, then fill the rolls, and put the piece of crust
you took off on again. Serve them up on a napkin. Garnish with
parsley. MUSHROOM LOA...
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