(2395). Vol-Au-Vent A La Dieppoise (Vol-Au-Vent A La Dieppoise)

For this there must be prepared a vol-au-vent crust, as explained in No. 180; remove the cover to empty it out thoroughly, then keep it warm, or if it has been made some time beforehand just heat it in a slow oven for a few minutes. Reduce some lean veloute sauce (No. 416). then thicken it with egg-yolks, fresh butter and lemon juice, strain through a tammy and keep it in a bain-marie; add to it some cooked mussels, some fish (sole) quenelles, mushrooms and shrimps. When all is very hot, fill the crust, cover with the lid and serve.

(2396). Vol-Au-Vent A La Financiere (Vol-Au-Vent A La Financiere)

Prepare a vol-au-vent crust as explained in No. 180; when cooked lift off the cover, empty out the interior and keep it warm. Prepare a garnishing of whole peeled truffles, turned and channeled mushroom heads (No. 118), cocks'-combs and quenelles, as many of one as of the other, and enough to fill the crust; put this garnishing into a sautoirand mingleina financiers sauce ( No. 464). When very hot pour it into the crust, dressing the cocks'-combs in a circle, and inside of this the truffles and mushrooms, having a fine braised, larded and well-glazed sweetbread on top. The financiere garnishing can be replaced by a Toulouse (So. 766) or Aquitaine (No. 640) garnishing.

Fig. 445.

(2397). Vol-Au-Vent A La Nesle (Vol-Au-Vent A La Nesle)

Take some well-buttered allemande sauce (No. 407) reduced with mushroom essence (No. 392); add to it some chicken quenelles made of chicken quenelle forcemeat (No. 89) molded with a coffeespoon (No. 155), small turned and cooked mushrooms and cooked lean ham cut in three-eighth inch squares. When both the garnishing and crust are very hot fill up in layers alternated with slices of calf's brains cooked when ready to use and then well drained. Decorate the top with fine trussed crawfish, and serve.

(2398). Vol-Au-Vent, Ancient Style-Large (Gros Vol-Au-Vent A L'Ancienne)

Reduce some veloute sauce (No. 415) with sweetbread stock, and thicken it with egg-yolks; run it through a tammy, and mix in with this sauce some godiveau quenelles (No. 155, Fig. 81), medium-sized mushroom heads, cocks'-combs, slices of liver, and minced truffles. Fill the crust, as explained in a la financiere (No. 2396), with this very hot garnishing, and replace the cover by small, pretty kernels of sweetbreads and trussed crawfish.

(2399). Chicken Vol-Au-Vent With Mushrooms - Large (Gros Vol-Au-Vent De Volatile Aux Champignons)

Prepare the crust as for the financiere (No. 2396), reduce some veloute sauce (No. 415) with mushroom stock, and when done thicken with raw egg-yolks diluted with a little cream, then incorporate a piece of fresh butter, pass it through a tammy, and add to this sauce some braised white of chicken free of skin, sinews, or fat, and half the same quantity of mushroom heads or cut-up mushrooms. When the crust is very hot, also the garnishing, fill and lay the cover over, then serve. The chicken may be replaced by braised sweetbreads or spring lamb, either of which should be well pared and cut in slices.