Prepare the pastry case as described above, then have ready a ragout of tiny quenelles made of any raw. white meat, any remains of cooked brains or sweetbread, cut up small, little fillets of cooked chicken, small strips of cooked tongue, and, if at hand, a bottle of financiere garnish well drained, and heat all this in a rich veloute or bechamel, to which you add at the last the yolk of one or more eggs, beaten up with a spoonful or two of cream; then pour this all into the vol-au-vent, and serve at once. As a fact, anything can be used for a vol-au-vent, and it is a plat very dear to the thrifty French housewife in consequence, as it enables her to use up her scraps of all sorts in a dainty manner. The above is the regular vol-au-vent, to which oysters, prawns, truffles, mushrooms, foie gras, etc., may be added ad lib., but the culinary purist would call this, from its white sauce, a vol-au-vent Toulouse, a financiere ragout being strictly, served in a light brown sauce. Needless to say, small patties and cases may be filled in exactly the same way, and take their name from their filling; as for example, petite vol-au-vent aux huitres, when the cases are filled up with a rich and rather thick oyster sauce; aux crevettes, and de homara a la creme, when creamy shrimp or lobster sauce is used; or p. v. a la Montglas (minced chicken, tongue, truffle, etc., tossed in white or brown sauce); a la Milanaise (the filling consisting of shredded ham, chicken, truffles, macaroni, etc., tossed in white sauce strongly flavoured with grated Parmesan cheese); p. v. a la royale (filled with minced foie gras, chicken, sweetbreads, mushrooms, Ac., tossed in creamy bechamel sauce coloured with lobster butter); p. v. a la Valenciennes (filled with minced chicken, lobster, mushrooms, artichoke bottoms, and rice, all tossed in veloute rather strongly flavoured with curry butter); p. v. a la Barras (the filling consisting of turned olives cooked and heated in a bigarade sauce, with tiny fillets of cooked wild duck, or, indeed, duck of any kind); p. v. a la Lucullus (for this have some tiny quenelles poached in the usual way, and made from the creme mixture given in the chapter on souffle's, etc., some cubes of foie gras, and three or four raw truffles cooked either in champagne or Rhine wine, and then sliced into julienne strips; put a spoonful of rather thick Champagne sauce into each patty, and on this place the quenelles and the foie gras, then the truffle julienne, and lastly a plover's egg, being careful to have everything very hot); finally, there are petits vol-au-vent a la menagere, when the cases are filled with a hot mince of any roast meat, heated in a good wine-flavoured sauce, a small poached egg being placed on the top just at the last instead of a cover, but this more properly belongs to the rechauffes.