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Eliza Acton
A Vol-au-Vent
Entrée
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Preparation info
Difficulty
Medium
Appears in
#98
Modern Cookery for Private Families
By
Eliza Acton
Published
1845
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Recipes
Contents
Ingredients
For moderate-sized
vol-au-vent
,
flour
,
½
lb.
butter
,
½
lb.
salt
Europe
United Kingdom
Main course
Method
This dish can be successfully made only with the finest and lightest puff-paste (see
feuilletage,
), as its height, which ought to be from
four to five
inches
, depends entirely on its rising in the oven. Roll it to something more than