vol-au-vent

[ vaw-loh-vahn ]

Phonetic (Standard)IPA

noun

, Cooking.

a large shell of light, flaky pastry for filling with vegetable, fish, or meat mixtures, usually with a sauce.

vol-au-vent

/ vɔlovɑ̃ /

a very light puff pastry case filled either with a savoury mixture in a richly flavoured sauce or sometimes with fruit

1820–30; < French: literally, flight on the wind

C19: from French, literally: flight in the wind

After the fish came a vol-au-vent; then a roast fowl, a salad, French beans with a Pithiviers lark-pie.

Apple saut with butter, in this way may be served hot in the vol-au-vent.

It is generally filled with what has been left the day previous, as it requires very little for a vol-au-vent.

Vol-au-vent and bouchées for the day's use are baked early in the morning.

A cover may be made by cutting a piece of puff-paste of the size of the vol-au-vent and baking it separately.

April 17, 2024axolotl

[ak-suh-lot-l ]

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