Small Vols-au-Vents, a la Parisienne

Entremets

Method

Make some small vols-au-vents by the directions, either in the usual way, or with the rings of paste placed upon the rounds. Ice the edges as soon as they are taken from the oven, by sifting fine sugar thickly on them, and then holding a salamander or heated shovel over them, until it melts and forms a sort of pale barley-sugar glaze. Have ready, and quite hot, some crême patis-sière, made as above; fill the vols-au-vents with it, and send them to table instantly. These will be found very good without the icing.

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