A vol-au-vent is filled with the following:
With Oysters.—The quantity is according to the size of the vol-au-vent. Blanch one quart of oysters. Put two ounces of butter in a saucepan, set it on the fire, and when melted add a tablespoonful of flour; stir, and when turning rather yellow add also about a pint of milk, and the liquor from the oysters; stir, and as soon as it turns rather thick put the oysters in, taking care to have them free from pieces of the shell. Give one boil, add salt to taste, two yolks of eggs, stir again, turn into the warm paste, place the cover on, and serve warm.
With Lobster.—Prepare the lobster as for bouchées, fill the shell with it, and serve warm.
With Cod-fish.—Prepare fresh cod-fish à la Béchamel, fill the vol-au-vent or shell with it, and serve warm.
With Turbot.—Proceed as for cod-fish in every particular.
With Eels.—Fill the vol-au-vent with eels, oyster sauce, or in poulette, and serve warm.
With Chicken.—Fill with a chicken or part of a chicken in fricassée or sauté.
With Livers and Combs of Chicken.—Prepare combs and livers of chicken in fricassée, the same as a chicken, fill the vol-au-vent with them. Serve hot.
With Sweetbreads.—Cook the sweetbreads as directed, and fill the vol-au-vent with them. Serve warm.