The Case or Croute of a Vol-au-vent
Ingredients
Directions
The book says “a brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the case
Roll out the puff pastry and cut a piece for the case, leaving an inch around the edges.
Press the pastry into a tin, leaving a quarter-inch for the bottom.
Decorate the sides and top with beaten egg.
Bake
Bake in a brisk oven at 400°F (200°C) until risen and golden.
Remove the cover carefully.
Scrape out uncooked pastry inside.
Fill and serve
Fill the case with cooked fowl and quenelles.
Pour gravy over the filling.
Place the cover back on top.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Puff pastry
- Forms the flaky, risen shell that holds the filling.
- Egg
- Glazes the pastry, adding colour and a golden browning on baking.
- Cooked fowl
- Provides the main savoury filling, already cooked and needing only heating through.
- Quenelles
- Adds a soft, tender texture to the filling.
- Gravy
- Adds moisture and savour, keeping the filling from drying out.
The step that matters
Scrape out uncooked pastry inside. Pastry under the lid and in the centre can stay doughy if it is not fully baked. Removing that raw layer leaves a light, hollow case that cooks evenly and cannot turn soggy from wet filling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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