Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Yol-au-Vent
From The thorough good cook, 1895
Serves 3
Quenelles are made from minced chicken mixed with eggs, shaped, and poached.
A modern interpretation · AI-generated from the original record
Ingredients
- a pound of flour
- the same of butter
- half a glass of Madeira
- basting with brown sauce
- lamb's or calf's sweetbreads
- scollops of fat liver
- sliced truffles
- mushrooms
- cock's-combs
- quenelles
Method
Prepare puff paste with flour and butter, give it five turns, moisten, fold, rest, cut to size, and bake for thirty-five minutes until golden brown.
Empty the baked crust and fill with a ragout of sweetbreads, liver, truffles, mushrooms, cock's-combs, and quenelles, basting with brown sauce and Madeira.
Decorate and serve hot.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 33. The excerpt below is the record exactly as published.
a pound of flour and the same of butter, give it five turns, moisten the surface of the paste, fold it in tAvo, let it rest five minutes, then place it on a floured sheet of paper, and cut it to the size required for your " Yol-au-Yent." The paste should be cut to a shape for Avhich the cover of a stCAv-pan Avill serve very Avell. When cut, turn it out on a baking sheet, flute the sides, and make a circular incision on the top, half an inch from the circumference, then bake for thirty-five minutes. When of a golden brown colour, take it out, open, and empty it, slip on a hot dish, and fill your crust Avith a ragout composed of lamb's or calf's SAveetbreads in slices, scollops of fat li\^er, sliced truffles, mushrooms, cock's-combs, and quenelles. Put your ragout in by layers, basting Avith broAvn sauce and half a glass of Madeira
Cook this with the app: pantry check, scaling, and the assistant.