Vols-au-vent, with Strawberries, etc.
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.