Pastry For Entrees

Vol Au Vent

Vol au vent is to be made the same as puff-paste, only you must give in this instance six turns and a half; cut the vol au vent according to the shape of your dish, whether round, square, or oval; but it must be cut: dore as quick as possible ; then mark the opening with the point of your knife, and bake it in a hot oven; when done, open the cover, take out all the crumb, and put it on a clean sheet of paper to drain the butter till dinner-time.

Vol Au Vent For Sultane

The same proceeding as above, only glaze this with sugar, as it is to serve for a sweet dish. The sultane is some sugar spined in a mould to put over the aperture of the vol au vent, where you have put either apples or cream, or plumbs, or apricots, etc. etc.

Petits Pates Of All Sorts

Spread some puff-paste as directed above, about three-eighths of an inch thick; cut out twenty patties with a fluted cutter; rub a baking sheet over with a brush dipped in water, and put each of the patties on it at a distance from each other; dore them well, open a hole on the top of them with a small knife, then bake them quickly in the oven; when done, take them out, take off with dexterity the small bit of paste, which you must keep for the cover; empty the crumb, put them on a clean sheet of paper, with the small coyer over them, and cover them also with paper till dinner-time.

For all other kinds of patties, it is the same process and the dame paste; the variety consisting only in the size, and the flavour of the inside.

Small Timballes For All Sorts Of Entrees, Or For Darioles A La Cream Of Every Flavour

Butter eighteen dariole moulds well: spread some trimmings of puff-paste on the dresser; cut with a cutter a round of paste, large enough to fill the mould; have a bit of paste of the same form as the inside of the mould, but not so large; put the round piece over the latter, let it fall all round, and then, introduce this into the mould; press equally every where with your finger, to keep the paste of the same thickness; cut off all the paste that is above the rim, fill the mould with trimmings of paste, and put on a false cover, to prevent the border of the paste from taking a bad colour. A dozen is always sufficient, except when the dishes are very large ; bake them of a good colour; when done, empty all the inside, and garnish with whatever you think proper. For patties au Jus, fill the inside with Godiveau, and bake them with false covers: when done, take off the cover, and open them with a knife, to let in a spoonful of Espagnole sauce; then cover them with small covers made of puff-paste, and serve up very hot.

Dariole A La Cream

Trim the mould as above, and put the following mixture into it: take a large spoonful of very dry flour; mix it well with an egg, five yolks, three spoonfuls of fine sugar, a small pinch of salt, eight mouldsful of cream, two or three macaroons ground fine, and some lemon-peel or orange-flower; put a small bit of butter into each mould, and fill them with the above preparation; bake them on a baking dish, in a pretty hot oven. When done, sprinkle a little sugar over them, take them out of the mould, and serve up very hot. Twelve or fifteen for a dish.

Ramequins A La Sefton

After you have made the pastry for the first and second course, take the remains of the puff-paste, handle it lightly, spread it out on the dresser, and sprinkle over it some rasped Parmesan cheese; then fold the paste in three, spread it again, and sprinkle more cheese oyer it: give what we call two turns and a half, and sprinkle it each time with the cheese: cut about eighteen ramequins with a plain round cutter, and put them into the oven when you send up the second course; dore them the same as the petits pates, and serve very hot on a napkin.

Common Ramequins

Put into a small stew-pan a large glass of Water, a quarter of a pound of fresh butter, and a little salt; let this boil; when the butter is melted, put to it two or three spoonfuls of fine dry sifted flour; stir with a wooden spoon till the paste does not stick to the stew-pan, then take it off the fire: break some eggs one after the other, and smell them, to see if they are sweet; mix them with the paste, and continue adding till you see the paste has acquired a good consistence; then put in a spoonful of rasped Parmesan cheese, and a quarter of a pound of Swiss cheese cut in small dice; mix the whole gently, to avoid breaking the cheese, and dress the ramequins as you do the petits choux; dori as usual, and bake them in a moderate oven, but do not open the oven till they are nearly done, for that will make them fall, and they never rise after.