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(Pastry.) - (The Jewish Manual)

This requires the greatest lightness in the pastry, as all depends
upon its rising when baked; it should be rolled out about an inch and
a half in thickness, cut it with a fluted tin of the size of the dish
in which it is to be served. Also cut a smaller piece, which must be
rolled out considerably thinner than an inch, to serve as a lid for
the other part; bake both pieces, and when done, scoop out the
crumb of the largest, and fill it with a white fricassee of chicken,
sweetbread, or whatever may be selected; the sauce should be well
thickened, or it would soften, and run through the crust.

Other Recipes

Vol Au Vent

Boy, tell the cook I love all nicknackeries,

Fricasees, _vol au vents_, puffs, and gimcrackeries.


Roll off tart paste till about the eighth of an inch thick, then with a

tin cutter made for that purpose cut out the shape (about the size of

the bottom of the dish you intend sending to table), lay it on a

baking-plate with paper, rub the paste over with the yolk of an egg.

Roll out good puff paste an inch thick, stamp it with the same cutter,

and lay it on the tart paste; then take a cutter two sizes smaller, and

press it in the centre nearly through the puff paste; rub the top with

yolk of egg, and bake it in a quick oven about twenty minutes, of a

light-brown color when done; take out the paste inside the centre mark,

preserving the top, put it on a dish in a warm place, and when wanted

fill it with a white fricasee of chicken, rabbit, ragout of sweetbread,

or any other entree you wish. Serve hot.

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