1243—Vol au Vent de Ris de Veau

Vol au vent, which formerly held the place of honour on bourgeois menus, has now fallen somewhat into the background; nevertheless, I wished it to appear among the recipes in this work.

The preparation of the paste: Make the vol au vent crust as explained under No. 2390, Vol-au-Vent Crust.

Garnish.—Prepare it exactly as explained under “Timbale de ris de Veau.” This garnish may also be cohered with a brown sauce, and its minor ingredients may be modified; but the slices of veal sweetbread must always stand as the dominating element.

Whatever be the selected kind of garnish, vol au vent should always be accompanied by medium-sized, trussed crayfish, cooked in court-bouillon.

Dishing.—Set the vol au vent crust upon a dish covered with a napkin; pour the garnish into it; decorate with slices of truffle; arrange the crayfish round the edge, and lay the cover upon the crayfish.