Large Vol-Au-Vent

Make puff or chopped paste, according to the rule given, and let it get chilled through; roll it again four times, the last time leaving it a piece about seven inches square. Put in the ice chest for at least half an hour; then roll into a ten-inch square. Place on this a plate or a round tin, nine and a half inches in diameter, and, with a sharp knife, cut around the edge. Place another plate, measuring seven inches or a little more, in the centre. Dip a case-knife in hot water and cut around the plate, having the knife go two-thirds through the paste. Place the paste in a flat baking pan and put in a hot oven. After twelve or fifteen minutes close the drafts, to slacken the heat, and cook half an hour longer, being careful not to let it burn. As soon as the vol-au-vent is taken from the oven, lift out the centre piece with a case-knife, and take out the uncooked paste with a spoon. Return the cover. At the time of serving place in the oven to heat through; then fill and cover, and serve while hot. The vol-au-vent can be made and baked the day before using, if more convenient. Heat it and fill as directed.

Vol-Au-Vent Of Chicken

Cut into dice one and a half pints of cooked chicken, and season with salt and pepper. Make a cream sauce, which season well with salt and pepper; and, if you like, add half a teaspoonful of onion juice and the same quantity of mixed mustard. Heat the chicken in this, and fill the vol-au-vent. All kinds of poultry and other meat, can be used for a vol-au-vent with this sauce.

Vol-Au-Vent Of Sweetbreads

Clean and wash two sweetbreads, and boil twenty minutes in water to cover. Drain and cool them, and cut into dice. Heat in cream sauce, and fill the vol-au-vent. Serve hot.

Vol-Au-Vent Of Salmon

Heat one pint and a half of cooked salmon in cream sauce. Fill the vol-au-vent, and serve hot. Any rich, delicate fish can be served in a vol-au-vent.

Vol-Au-Vent Of Oysters

Prepare the vol-au-vent as directed. Put one quart of oysters on to boil in their own liquor. As soon as a scum rises, skim it off, and drain the oysters. Return half a pint of the oyster liquor to the sauce-pan. Mix two heaping table-spoonfuls of butter with a scant one of flour, and when light and creamy, gradually turn on it the boiling oyster liquor. Season well with salt, pepper and, if you like, a little nutmeg or mace, (it must be only a "shadow"). Boil up once, and add three table-spoonfuls of cream and the oysters. Stir over the fire for half a minute. Fill the case, cover, and serve immediately.

Vol-Au-Vent Of Lobster

Rub together four table-spoonfuls of butter and one and a half of flour. Pour on this, gradually, one pint of boiling white stock. Let it boil up once, and add the juice of half a lemon, salt and a speck of cayenne; add, also, the yolks of two eggs, beaten with a spoonful of cold water, and the meat of two small lobsters, cut into dice. Stir for one minute over the fire. Fill the case, put on the cover, and serve.