No. 43 Vol-au-Vents
[Quantity for 2 vol-au-vents].
Paste—One pound of butter, 1 pound of flour; divide butter in 4 parts, rub ¼ in flour, mix with hand, with a little water, then put on pastry board; roll out and put the second ¼ of butter in layers over this paste; fold and roll it, and add the other two quarters in the same way; keep 1 hour on ice to cool; roll and cut this paste in 4 parts; roll ¼ for the top and ¼ for the bottom of pie. These must be cut out oval shape; cut the pieces and ends left of the paste into flower shapes and leaves to garnish the sides of the 2 layers of pie. The remaining 2 quarters are for another vol-au-vent fixed in the same way. Cut out the center of top cover and fill in with flowers and leaves made of pastry. Put in a hot oven and let it bake ¾ of an hour. While baking this paste will rise and puff out in form like a cylinder. While hot take off this flowered center-piece on top of the pie, and from this opening scrape out all the insides, leaving nothing but a hollow cylinder of crust. Put in ½ dozen real sweetbreads, parboiled and skinned; 1 dozen truffles, peeled and sliced; ½ can of mushrooms cut in half. Make a sauce of 1 tablespoonful of butter, 1 of flour, ½ pint of cream, 1 pint milk; rub butter and flour together, boil milk and cream, and make a rich sauce of butter and flour, milk and cream, all mixed together; cook in this sauce sweetbreads, truffles, mushrooms, ½ teaspoonful of nutmeg, white pepper and salt each 1 teaspoonful; put in together; stir while boiling; boil 20 minutes. When ready for dinner fill up paste and serve with truffles, mushrooms, and sweetbreads while hot. Send sauce-boat full of sauce to the table with the paste.