Mince finely cold veal or chicken, with smoked beef or tongue; season well, add lemon-juice and a little nutmeg, let it simmer in a small quantity of good beef or veal gravy; while on the fire, stir in the yolks of four eggs, put it in a dish to cool, and then cover with a rich pastry, and bake it.
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VOL AU VENT.
This requires the greatest lightness in the pastry, as all depends upon its rising when baked; it should be rolled out about an inch and a half in thickness, cut it with a fluted tin of the size of the dish in which it is to be served. Also cut a smaller piece, which must be rolled out considerably thinner than an inch, to serve as a lid for the other part; bake both pieces, and when done, scoop out the crumb of the largest, and fill it with a white fricassee of chicken, sweetbread, or whatever may be selected; the sauce should be well thickened, or it would soften, and run through the crust.
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A VOL-AU-VENT OF FRUIT.
It is now the fashion to fill vol-au-vents with fruits richly stewed with sugar until the syrup is almost a jelly; it forms a very pretty entremêt.
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PETITS VOL-AU-VENTS.
These are made in the same way, but cut in small rounds, the crumb of the larger is scooped out, and the hollow filled with any of the varieties of patty preparations or preserved fruits.