10 POLISH BOOKS RELATING TO «VOLAUVENT»
Discover the use of
volauvent in the following bibliographical selection. Books relating to
volauvent and brief extracts from same to provide context of its use in Polish literature.
1
Harper's Phrase-book, Or Hand-book of Travel Talk for Travellers and ...
Fillets of ducks with olives. Stewed pigeons. Stewed pigeons with green peas. 30 Stewed pigeons à la crapaudine. Stewed pigeons with gravy sauce. Entrées of pastry. Goose liver pie of Strasbourg. 35 Vol-au-vent à la financière. Vol-au-vent ...
William Pembroke Fetridge,
1873
2
The Modern Cook ... Eleventh Edition, Carefully Revised, and ...
WOL'AU'VENTS AND TOURTES, COMPRISING Vol'au'vent, à la Nésle. Vol'au'vent of Salt Fish, & l'Anglaise. ** a la Financière. Tourte of Whitings, a la Dauphine. ** of Turbot, à la Béchamel. ,, of Godiveau au Madère. ** of Salmon, à la ...
Charles Elmé FRANCATELLI,
1858
3
The Modern Cook - Strona 262
Toss the whole lightly together over the fire, and with this ragout garnish a handsome vol'au'vent, cut either square, oval, or round, so as to suit the shape of the dish. The top of this entree may be ornamented with very small fillets of fowls, ...
Charles Elme Francatelli, Elme Francatelli,
2008
4
Modern Cookery: For Private Families... a Series of Carefully Tested ...
For moderate-sized vol-au-vent, flour, $ lb.; butter, 3 lb.; salt, small saltspoonful; yolk, 1 egg; little water. Larger vol-au-vent, # lb. flour; other ingredients in proportion: baked 20 to 30 minutes. Obs.—When the vol-au-vent is cut out with the ...
5
Miss Parloa's New Cook Book and Marketing Guide - Strona 200
Heat the chicken in this, and fill the vol-au-vent. All kinds of poultry and other meat, can be used for a vol- au-vent with this sauce. Vol-au-Vent of Sweetbreads. Clean and wash two sweetbreads, and boil twenty minutes in water to cover.
6
Handbook of Practical Cookery - Strona 419
The quantity is according to the size of the vol-au-vent. Blanch one quart of oysters. Put two ounces of butter in a saucepan, set it on the fire, and when melted add a tablespoonful of flour; stir, and when turning rather yellow add also about a ...
7
Freakin' Fabulous on a Budget - Strona 78
CHICKEN VOL-AU-VENT SERVES4 Vol-au-vent (VOLE-oh-VAHN) means “flight in the wind.” How do I know? Because I'm fluent in French . . . and it's in the dictionary. I first learned about vol-au-vent as a sixteen-year-old busboy on Long ...
CHOCOLATESUNDAE VOLAUVENTS 1 pintgood vanilla ice cream(or some vanilla/chocolate variantlike cookies and cream, turtle, fudge ribbon, or other personal favorite) 2 ounces choppedpecans 1/ 4 cup maple syrup Prepared volauvent ...
9
International Dictionary of Food and Cooking - Strona 571
A strong- flavoured houillon or consomme, often with cayenne pepper, served in a cup via (Hol Custard, flan, tart vlees (Hol Meat vleesnat (Hol Gravy voi (Fil Butter vol-au-vent (En & Frl masc. A round or oval puff pastry case filled with a cooked ...
Charles Gordon Sinclair,
1998
10
Modern Cookery, in All Its Branches: Reduced to a System of Easy ...
appear baked through, as well as sufficiently browned, draw it out, and with the point of a knife detach the cover carefully where it has been marked, and scoop out all the soft unbaked crumb from the inside of the vol-au-vent; then turn it gently ...
Eliza Acton, Sarah Josepha Buell Hale,
1845