Monday, 15 April 2013

Posted by jinson on 22:59 No comments
Country Origin : French

Once the 'must have' at any party occasion with pretensions to sophistication, the vol-au-vent  is a puff pastry shell with a lid that is hollowed out after baking and filled with some sauce based savoury mixture, then baked again for few miniutes before serving . As its name indicates, it should be so light that it might fly away in the wind when removed from the oven.

Filling can be as daring or as mainstream as you like. In the 1970, nearly all were prawns or sliced mushroom in creamy sauces. In France, chefs who aimed higher produced versions based on spiced chicken, veal sweetbreads, foie gras, pureed meats or shellfish, salmon, lobster, and creamed black truffles.
 From Terry Durack 1001 Foods



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