With Brains

It may be filled with brains of calf, pig, sheep, or veal; prepared in poulette, or stewed.

With Babbit, - Fill it with part of a rabbit saute.

It may also be filled with any other meat or fish, according to taste, and being cooked previously.

With Fruits

Fill the vol-au-vent with any kind of etewed fruit, jelly, sweetmeats, etc. It may be only filled, or the fruit may be dressed in pyramid inside of it. Bouchees. - Bouchees, or petites bouchees, as they are sometimes called, are small, round vol-au-vent, served warm. They are also called bouchees de dames and petites bouchees. Roll puff-paste down to a thickness of about one-quarter of an inch, cut it with a paste-cutter of any size, mark the cover, and bake in an oven at about 450° Fahr. A good size is about three inches in diameter. When cut, take another paste-cutter about two inches in diameter, place it on the piece of paste; press on it just enough to mark the place where it was, but not enough to cut the paste, remove it and then the cover is marked; that is, you have a circle on the top of the paste, half an inch from the edge all around. Glaze with egg and bake. Make one for each person. Immediately on taking them from the oven, cut off the cover with a sbarp-pointed knife. That is easily done; it is only necessary to follow the mark made with the paste-cutter, which is just as visible as before baking. Remove the cover and then carefully take out some unbaked paste inside of the bouchee, fill with lobster prepared as directed below, put the cover en, and serve as warm as possible.

The Filling

Cut some flesh of boiled lobster in dice. Put two ounces of butter in a saucepan and set it on the fire; when melted, add a tablespoonful of flour, stir for about one minute, and add also broth (the quantity must be according to the number of bouchees, but we will give here the quantity necessary for five or six bouchees), about three gills, also salt, pepper, then the cut lobster; stir now and then for five or six minutes, and use.

Of Oysters

Prepare, fill and serve exactly as the above, except that you fill with oysters prepared as for vol-au-vent, instead of filling with lobster.

Of Cod-Fish

Fill the bouchees with cod-fish, prepared a la Bechamel, and serve warm.

Of Eels

Have some eels prepared either in poulette or oyster-sauce, fill the bouchees, and serve warm.

Of Turbot

It is filled with turbot a la creme or a la Bechamel.

It may also be filled with any kind of fish, prepared a la Bechamel, a la creme, in white sauce, oyster-sauce, etc

Of Truffles

Cut the white flesh of a chicken in dice, prepare it as a chicken saute, using truffles but no mushrooms, fill the bouchees with it and serve warm.

Of Puree Of Chicken, Or Bouchees De Dames

It is filled with some puree of chicken, and served as warm as possible.

Do the same with a puree of game.