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Puff pastry recipe
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vol-au-vent
[
vaw-loh-
vah
n
]
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vol-au-vent
/
vɔ
loʊˈvɑ̃
/
Show Spelled
[
vaw-loh-
vah
n
]
Show IPA
noun
Cookery
.
a large shell of light, flaky pastry for filling with vegetable, fish, or meat mixtures, usually with a sauce.
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Origin:
1820–30;
<
French:
literally, flight on the wind
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2012.
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vol-au-vent
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Vol-au-vent
is always a great word to know.
So is
scallop
. Does it mean:
So is
deep-dish
. Does it mean:
So is
iced
. Does it mean:
made light by the use of yeast or other ferment but not with baking powder or soda
a thin slice of meat, usually further flattened by pounding with a mallet
to pinch down and seal together the top and bottom layers of pastry, or to gash the flesh of a fresh fish with a knife to make more crisp when cooked
baked in a dish more than one inch deep, often with a pastry top
covered with frosting
a small, flat utensil for picking up and handling pastry paste
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Collins
World English Dictionary
vol-au-vent
(
French
vɔlovɑ̃)
—
n
a very light puff pastry case filled either with a savoury mixture in a richly flavoured sauce or sometimes with fruit
[C19: from French, literally: flight in the wind]
Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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Vol-au-vent
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"The son will run away from the family not at eighteen but at twelve, emancipated by his gluttonous precocity; he will fly not to seek heroic adventures, not to deliver a beautiful prisoner from a tower, not to immortalize a garret with sublime thoughts, but to found a business, to enrich himself and to compete with his infamous papa."
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