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 compôte.
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 compôte, 1s. 1d.
Sufficient for 1 entremets.
VOL-AU-VENT OF FRESH STRAWBERRIES WITH WHIPPED CREAM.
1381. INGREDIENTS.—3/4 lb. of puff-paste No. 1208, 1 pint of freshly-gathered strawberries, sugar to taste, a plateful of whipped cream.
Mode.—Make a vol-au-vent case by recipe No. 1379, only not quite so large nor so high as for a savoury one. When nearly done, brush the paste over with the white of an egg, then sprinkle on it some pounded sugar, and put it back in the oven to set the glaze. Remove the interior, or soft crumb, and, at the moment of serving, fill it with the strawberries, which should be picked, and broken up with sufficient sugar to sweeten them nicely. Place a few spoonfuls of whipped cream on the top, and serve.
Time.—1/2 hour to 40 minutes to bake the vol-au-vent.