Wednesday, July 6, 2011

Vol-Au-Vent....Cuisine Of The Eightees.

As a reminder of the cuisine of the eightees, you can use the well thickened mushroom sauce to fill  Vol-Au-Vent freshly made with puff pastry.
Vol-Au-Vent Is Courtesy Of Wikipedia
  You need:
Serves 4
- Using your biggest round pastry cutter, cut 8 round pieces of puff pastry bought either frozen or fresh from the store.
- Brush on fresh butter on each round.
- Place 2 rounds on top of each other (buttered side facing upwards). You will end up with 4 rounds.
- With a smaller in diameter pastry cutter cut the centre of each of the four and leave on.
- Place on baking paper on cookie sheet and bake at 200 degrees C in a preheated oven for 30 minutes or until your Vol-Au-Vent are puffed up and browned.
- Remove from oven, let cool slightly, and carefully take the centre piece out leaving a hole to fill with the above thickened sauce. When the Vol-Au-Vent are filled, put the little round centre pieces back to cover.
Bon Appetit
Stelios
P.S. Gee I hope someone is reading all this... I am not getting any comments!
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2