Timbales: Vol-au-Vent

Made with puff paste, make the layer of paste about four-fifths of an inch, cut it round the size required, set it on a baking sheet, describe a circle on top with the point of a knife, gild and cook in a rather hot oven. When cooked remove cover and take out the puff paste from the inside, garnish with Banquière, Godard, Financière, eggs, fillets of sole Nantua, Normande, sweetbreads, etc.