Fill the _vols-au-vent_ with almost any kind of meat or fish cut into
dice, pouring over them a very little sauce. Do not add too much sauce,
as it would run through the sides. For chicken, a _Bechamel_ or a cream
sauce is good; for shrimps, a shrimp-sauce; for salmon or any other kind
of fish, Hollandaise, shrimp, pickle, or any fish sauce; for veal or
lamb, a little thickened gravy. This is a very good way of using up
remnants of any kind of fish or meat.
VOLS-AU-VENT, WITH STRAWBERRIES, RASPBERRIES, OR CURRANTS (_English
Lady_).
Instead of sprinkling sugar over the tops of the _vols-au-vent_, glaze
them on top with four ounces of sugar boiled to a candy, on which
sprinkle some fine pieces of pounded loaf-sugar. Take about one-fourth
of the ripest of the strawberries to be used, mash them fine, add a
little more sugar to what remains of the sugar used for glazing, and
after boiling it so that it is not quite ready to candy, add the mashed
strawberries and their juice; skim the mixture, and as soon as it sticks
to the fingers take it off the fire.
Just before serving, fill the _vols-au-vent_ with the fresh
strawberries, and cover them with the sirup, when it is cold. Proceed in
the same manner with raspberries and red and white currants.