Vol Au Vent of Sweetbreads

Ingredients

• rich puff paste
• 1 beaten egg
• cooked sweetbreads

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

1. Make rich puff paste and chill it overnight.

2. Roll out the paste to ½ inch thick.

3. Cut out circles using a 2-inch cutter.

4. Use a smaller cutter to press into the tops, sinking it halfway through.

5. Brush the tops with beaten egg and chill until very cold.

6. Bake in a hot oven at 400°F (200°C) until golden.

7. Remove the inner pieces with a sharp knife.

8. Scrape out the center and fill with cooked sweetbreads.

9. Replace the tops and set aside until ready to serve.