Comprising Vol'au'vent, d la Nesle.

d la Financiere.

of Turbot, d la Bechamel.

of Salmon, d la Ravigotte.

of Cod, d la Crime.

Yol'au'tent of Salt Fish, d' l'Anglaise. Tourte of Whitings, d la Dauphine.

of Godireau au Madere.

of Ox Palates, d la Francaise.

of Lobsters, d la Cardinal.

762. Vol'AU'Vents, A La Nesle

Cleanse one set of calf's-brains, and boil them in a stewpan with water, a small carrot and an onion both sliced very thin, two cloves, a little mace, twelve peppercorns, and a little salt, for a quarter of an hour; when done, remove them from the fire to get cold. Prepare also a throat sweetbread, which must be steeped in tepid water for two hours or more, then scalded, cooled in water, and gently simmered on the stove in some toppings of white consomme for a quarter of an hour; when done, put the sweetbread on a plate to get cold. Prepare also twelve quenelles of fowl, moulded in dessert-spoons, and poached, a like quantity of large button-mushrooms, and the same proportion of double cocks'-combs, and round balls of black truffles. Put these into a middle-sized stewpan, add to them the calf's-brains and sweetbread, previously cut into neat scollops, and just before dinner-time, pour over the whole sufficient Allemande sauce (No. 1) for the entree (previously mixed with a small piece of good glaze, and two tea-spoonfuls of Chili vinegar.) Toss the whole lightly together over the fire, and with this ragout garnish a handsome vol'au'vent, cut either square, oval, or round, so as to suit the shape of the dish.

The top of this entree may be ornamented with very small fillets of fowls, decorated with red tongue or black truffle : or a border of small quenelles, decorated similarly, may also be placed round the edge of the vol'au'vent, and a small larded sweetbread in the centre of these.

763. Vol'Au'Vent, A La Financiere

See the directions for a pate-chaud, a la Financiere (No. 759) ; substituting a vol'au'vent for the shell or crust.

764. Vol'Au'Vent Of Tukbot, A La Bechamel

This entree is generally served when there happens to be any turbot reserved from a previous day's dinner; in which case, the fish must be pulled, or cut into scollops, warmed in a rich Bechamel sauce (No. 5), made with a full proportion of cream; let the vol'au'vent be filled with this, and sent to table.

765. Vol'Au'Vent Of Salmon A La Ravigotte

Procure 2 lbs. of fresh salmon, cut it into rather thick round scollops about two inches in diameter; place these in a sauta-pan, with 3 oz. of clarified butter, season with pepper and salt, and squeeze the juice of a lemon over them. When about to send to table, set the sauta-pan containing the scollops in the oven, or on a stove-fire, for about five minutes, then turn them over in the pan with a fork, taking care not to break them; allow them to remain on the fire five minutes longer, and drain them upon a clean napkin. Next, put the scollops into a stewpan, with sufficient A1leman.de sauce (No. V) for the entree, add two tea-spoonsful of tarragon-vinegar, the like quantity of Harvey sauce, a tea-spoonful of chopped and blanched parsley, and a little cayenne; toss the whole together lightly over the fire, and with this garnish a handsome vol'au'vent, and serve.

* Instructions for making a vol'au'vent case will be found in that part of the work treating of Puff-paste.