Another

Cut a piece of puff-paste the same as for the above one, that is, either round or oval, and of the size you wish. Instead of marking a cover, glaze the border with egg. It is understood here by "the border," a space about three-quarters of an inch broad and all around it, the space being measured from the edge toward the centre. Then cut a strip of puff-paste about three-quarters of an inch broad, long enough to cover the place or space glazed, which strip you put all around the first paste, and you then have a border. The place between the two pastes being glazed, they will adhere in baking. Then also glaze the upper side of the border carefully with egg. With a knife or fork, prick the paste, inside of the border only, in ten, fifteen, or twenty places, according to the size of the vol-au-vent, and in order to prevent that part from rising as much as it would if not pricked. Bake in the same oven as the above - a very quick one.

A vol-au-vent thus made is deeper than the first one, having two thicknesses of paste. Generally there is little or no paste (unbaked) to remove; having pricked the cen tre, it prevents it from rising and bakes it evenly, but if there is any, remove it A cover may be made by cutting a piece of puff-paste of the size of the vol-au-vent and baking it separately. It may be decorated with the back of the knife as the above one, and made convex on the top by baking it on a piece of tin. It is warmed, filled, and served the same as the above.

A vol-au-vent is filled with the following;

With Oysters

The quantity is according to the size of the vol-au-vent, Blanch one quart of oysters. Put two ounces of butter in a saucepan, set it on the fire, and when melted add a tablespoonful of flour; stir, and when turning rather yellow add also about a pint of milk, and the liquor from the oysters; stir, and as soon as it turns rather thick put the oysters in, taking care to have them free from pieces of the shell. Give one boil, add salt to taste, two yolks of eggs, stir again, turn into the warm paste, place the cover on, and serve warm.

With Lobster, - Prepare the lobster as for bouchees, fill the shell with it, and serve warm.

With Cod-Fish

Prepare fresh cod-fish a la Bechamel, fill the vol-au-vent or shell with it, and serve warm.

With Turbot

Proceed as for cod-fish in every particular.

With Eels

Fill the vol-au-vent with eels, oyster sauce, or in poulette, and serve warm.

With Chicken

Fill with a chicken or part of a chicken in fricassee or saute.

With Livers And Combs Of Chicken

Prepare combs and livers of chicken in fricassee, the same as a chicken, fill the vol-au-vent with them. Serve hot.

With Sweetbreads

Cook the sweetbreads as directed, and fill the vol-au-vent with them. Serve warm.

With Veal

Fill the vol-au-vent with veal in blan-quette, in ragout, or in bourgeoise, and serve. It is generally filled with what has been left the day previous, as it requires very little for a vol-au-vent.