Vol-au-Vent
Have ready a large quantity of the best and lightest puff paste. Roll it an inch thick, and then cut it neatly into shapes, either square or circular. Bake every one separately on a flat tin pan, cutting a round hole in the centre of each, and fitting in pieces of stale bread to keep the holes open while baking. The cakes of paste should diminish in size as they ascend to the top, but the holes should all be of exactly the same dimensions. The lower cake, which goes at the bottom, should be solid and not perforated at all. The small cake which finishes the top of the pyramid must also be left solid, for a lid. When all the cakes are baked and risen high, (as good puff-paste always does) take them carefully off the baking plates; remove the bread that has kept the centres open and in shape; brush over every cake, separately, with beaten white of egg, and pile one upon another nicely and evenly so as to form a pyramid. Have ready a very nice stew of oysters or game cut small, and cooked with cream, &c. Fill the pyramid with this, and then put on the top or lid, which may terminate in a flower of baked paste.
A Sweet Vol-au-Vent—May be filled with small preserves, or with ripe strawberries or raspberries, made very sweet. Vol-au-vents are for dinner, or supper parties. The paste should be peculiarly light. The name Vol-au-vent signifies, in French, something that will fly away in the wind; which, however, it never does.