(2400). Salt Codfish Vol-Au-Vent - Large (Gros Vol-Au-Vent De Morue Salee)

Cut some salted codfish in two-inch pieces, pare them evenly, and lay in cold water to soak for twenty-four hours, changing the water every six hours; the last change must be slightly tepid. When ready to cook put it into a saucepan containing cold water; bring this slowly to a boiling point and leave for three-quarters of an hour without allowing it to actually boil; drain, take off all the skin and bones, and then shred it in flakes; put these in a saucepan with cream bechamel sauce (No. 411). With this prepared fish fill a vol-au-vent crust the same as described in No. 180, dress it on a very hot dish, and serve.

It can also be prepared with eggs, adding to the fish hard-boiled eggs and finely chopped parsley and chives.

(2408). Vol-Au-Vent Of Salmon Trout A La Regenoe - Small (Petits Vol-Au-Vent De Truite Saumonee A La Regence)

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 pi......of lobster butter (No. 580). Fill the warm volau-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.