(2401). Vol-Au-Vent Of Frogs And Soubise Eggs (Vol-Au-Vent De Grenouilles Et D'Oeufs Soubise)

Prepare the vol-au-vent crust as in No. 180. Fry colorless in a pan with butter some frogs' legs; drain, bone, and lay them in a saucepan. Boil some eggs for eight minutes to have them very hard; shell and cut lengthwise in two, then across in two; add them to the frogs legs and also some well-buttered soubise sauce (No. 543); butter it well, heat all very slowly, and then fill the vol-au-vent crust, placing the removed cover on top.

(2403). Vol-Au-Vent A La Delmontes - Small (Petits Vol-Au-Vent A La Delmontes)

These small vol-au-vent are prepared the same as explained in No. 180. Prepare also a brown espagnole sauce (No. 414) with Marsala wine, into which mix equal parts of cooked unsmoked beef tongue, cut in balls three-eighths of an inch in diameter with a vegetable spoon, foies-gras quenelles made with foies-gras forcemeat (No. 78) of the same size, or else replace these by marrow quenelles (No. 353) of the same diameter, small mushrooms and the cutaneous part of a calf's head cut the same size; properly heat the whole, and fill the small vol-au-vent crusts with it; on each one place a round quarter-inch in diameter slice of calf's brains breaded and fried, over this a stuffed Spanish olive (No. 695), and the whole surmounted by a ball of truffle glazed over with meat glaze.

(2404). Vol-Au-Vent A La Lucini - Small (Petits Vol-Au-Vent A La Lucini)

Prepare the small vol-au-vent (No. 180): when cooked take off the covets, empty out the insides and replace these covers by a game quenelle (No. 91) one inch and a half in diameter by an eighth of an inch thick: poach and bread-crumb them by dipping them in Villeroi sauce (No. 560), then rolling them in bread-crumbs, then fry to a good color. Put into a saucepan some brown sauce (No. 414) and Madeira wine; add to this some game fumet(No. 397) mixed with a garnishing composed of two-thirds of small young rabbit quenelles (No. 91) molded in a small coffeespoon (No. 155) and one-third of small turned mushroom heads (No. 118), or in case there be no small ones then cut-up others in two or four pieces. With this garnishing fill the small crusts, lay the Villeroi quenelle on top and in the center of it a round slice of truffle one inch in diameter and glaze over.

(2406). Vol-Au-Vent, Parisian Style - Small (Petits Vol-Au-Vent A La Parisiennel)

Have a brown (No. 414) or Madeira sauce (No. 492) and add to it some half-inch squares of veal or lamb sweetbreads, stoned olives cut in four, turned mushrooms (No. 118) and small chicken quenelles. Fill prepared small vol-au-vent crusts with this garnishing and range trussed crawfish on top, then cover.

(2407). Vol-Au-Vent Of Reedbirds, Diplomate - Small (Petits Vol-Au-Vent De Mesanges Moustaches A La Diplomate)

With six turns of puff paste prepare eight small vol-au-vent crusts (No. 180); after taking them out of the oven detach them from the baking sheet and press on the center of the paste to enlarge the hollow space, and keep them warm. Roast two dozen reedbirds, having them rare: remove the breasts without any bones, suppress the skin and lay them in a small sautoir; mix with them an equal proportion of halved game quenelles, molded with a spoon (No. 155) and poached when wanted in salted water: also add three dozen cooked truffles trimmed into small olive shapes; mix these garnish-ings with a not too thin but very hot Madeira sauce (No. 492), and with this till up the warm vol-au-vent crusts: instead of a cover close the apertures with a ring made of puff paste, and in the center have a large Spanish olive standing upright, stuffed with game baking forcemeat (No. 81) and foies-gras. Dress these vol-au-vent on a folded napkin and send them to the table at once.