2390—Vol-au-Vent Crust

Prepare the puff-paste as directed under No. 2366, Puff-paste. Make the layer of paste of an even thickness of four-fifths inch; set thereon an overturned plate or a saucepan-lid, the size of which should be that intended for the Vol-au-vent, and cut the paste obliquely, following round the edges of the lid or plate with a small knife. Turn the layer of paste over, and set it on a slightly moistened round baking sheet; groove it all round; gild it, and describe a circle on top of it with the point of a knife, one and one-quarter inches away from the edge, to form the cover of the Vol-au-vent. Streak this cover criss-cross-fashion; also streak the body of the Vol-au-vent with the point of a small knife, and bake it in a rather hot oven.

Upon withdrawing the Vol-au-vent from the oven, remove its cover, and clear it of the soft crumb which will be found on its inside.