Vols-au-vent of Chickens, Shrimps, Salmon, Mushrooms, Veal, Game, etc.
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, Hollandaise, 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.
Vols-au-vent, with Strawberries, Raspberries, or Currants (English Lady).
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.
Just before serving, fill the vols-au-vent with the fresh strawberries, and cover them with the sirup, when it is cold. Proceed in the same manner with raspberries and red and white currants.