Prepare the sweet-breads as described in receipt for frying them in the saute pan (see page 152), preparing also the same cream-sauce. After the sweet-breads are cooked, cut them into dice, or into rather small pieces; fill the vols-au-vent with them, pouring over them a little of the cream-sauce; cover with the vols-au-vent tops.
Fill the vols-au-vent with almost any kind of meat or fish cut into dice, pouring over them a very little sauce. Do not add too much sauce, as it would run through the sides. For chicken, a Bechamel or a cream sauce is good; for shrimps, a shrimp-sauce; for salmon or any other kind of fish, Hollan-daise, shrimp, pickle, or any fish sauce; for veal or lamb, a little thickened gravy. This is a very good way of using up remnants of any kind of fish or meat.
Instead of sprinkling sugar over the tops of the vols-au-vent, glaze them on top with four ounces of sugar boiled to a candy, on which sprinkle some fine pieces of pounded loaf-sugar. Take about one-fourth of the ripest of the strawberries to be used, mash them fine, add a little more sugar to what remains of the sugar used for glazing, and after boiling it so that it is not quite ready to candy, add the mashed strawberries and their juice; skim the mixture, and as soon as it sticks to the fingers take it off the fire.
When the vols-au-vent are nearly or quite done, take them out of the oven, brush the tops over with the white of an egg, then sprinkle over this coarse sugar; return them to the oven to set the glaze. At the moment of serving, fill the vols-au-vent with fresh strawberries, raspberries, or any kind of preserved fruit. Place a few spoonfuls of whipped cream over the tops of the fruit.