e, which, when baked, forms the lid. Put the _vol-au-vent_ into a
good brisk oven, and keep the door shut for a few minutes after it is
put in. Particular attention should he paid to the heating of the oven,
for the paste _cannot_ rise without a tolerable degree of heat When of a
nice colour, without being scorched, withdraw it from the oven,
instantly remove the cover where it was marked, and detach all the soft
crumb from the centre: in doing this, be careful not to break the edges
of the _vol-au-vent_; but should they look thin in places, stop them
with small flakes of the inside paste, stuck on with the white of an
egg. This precaution is necessary to prevent the fricassee or ragout
from bursting the case, and so spoiling the appearance of the dish. Fill
the _vol-au-vent_ with a rich mince, or fricassee, or ragout, or the
remains of cold fish flaked and warmed in a good white sauce, and do not
make them very liquid, for fear of the gravy bursting the crust: replace
the lid, and serve. To improve the appearance of the crust, brush it
over with the yolk of an egg after it has risen properly.--See coloured
plate O1.

_Time_.--3/4 hour to bake the _vol-au-vent_.

_Average cost_, exclusive of interior, 1s. 6d.

_Seasonable_ at any time.

[Illustration: SMALL VOL-AU-VENTS.]

_Note_.--Small _vol-au-vents_ may be made like those shown in the
engraving, and filled with minced veal, chicken, &c. They should be made
of the same paste as the larger ones, and stamped out with a small
fluted cutter.

SWEET VOL-AU-VENT OF PLUMS, APPLES, OR ANY OTHER FRESH FRUIT.

1380. INGREDIENTS.--3/4 lb. of puff-paste No. 1208, about 1 pint of
fruit compote.

_Mode_.--Make 1/2 lb. of puff-paste by recipe No. 1208, taking care to
bake it in a good brisk oven, to draw it up nicely and make it look
light. Have ready sufficient stewed fruit, the syrup of which must be
boiled down until very thick; fill the _vol-au-vent_ with this, and pile
it high in the centre; powder a little sugar over it, and put it back in
the oven to glaze, or use a salamander for the purpose: the
_vol-au-vent_ is then ready to serve. They may be made with any fruit
that is in season, such as rhubarb, oranges, gooseberries, currants,
cherries, apples, &c.; but care must be taken not to have the syrup too
thin, for fear of its breaking through the crust.

_Time_.--1/2 hour to 40 minutes to bake the _vol-au-vent_.

_Average cost_, exclusive of the compote, 1s. 1d.