Vol-au-Vent a la Crême



After having raised the cover and emptied the vol-au-vent, lay it on a sheet of paper, and let it become cold. Fill it just before it is sent to table with fruit, either boiled down to a rich marmalade, or stewed as for the preceding vol-au-vent, and heap well flavoured, but not too highly sweetened, whipped cream over it. The edge of the crust may be glazed by sifting sugar over it, when it is drawn from the oven, and holding a salamander or red hot shovel above it; or it may be left unglazed, and ornamented with bright coloured fruit jelly.