Make a pound of puff paste (No. 1132), roll it half an inch in
thickness, then cut out your vol-au-vents with a fluted cutter rather
larger than a five-shilling piece; have ready a baking sheet, (on which
you have sprinkled some water,) and put your vol-au-vents on it, egg
them over with a paste brush, and cut a top with a small plain cutter,
which is done by dipping the cutter into hot water, and just marking a
ring upon the top of each vol-au-vent, but do not cut it deep, then put
them in a very warm oven, and pay particular attention to the baking of
them, which will occupy about twenty minutes, keep the oven door shut as
much as possible, take them out when done, and with the point of a knife
take off the lid without breaking it, and take out the soft paste
remaining inside, leaving them quite empty, they are then ready for
immediate use; prepare the marrow as follows: take all the marrow from a
beef marrow-bone, in as large pieces as possible, have ready on the fire
a stewpan of boiling water, into which throw the marrow, and let it boil
ten minutes, then take it out carefully and put it in cold water, put a
pint of brown sauce (No. 1) into a stewpan, with four spoonfuls of brown
gravy (No. 135) and a small piece of glaze, and reduce it till it
becomes rather thick, then cut the marrow in dice about a quarter of an
inch square, and two minutes before serving throw it into the sauce,
with two large quenelles (No. 120) also cut in dice, whilst boiling,
previously draining them upon a cloth; warm it quickly, season with a
little salt and sugar if required, fill the vol-au-vents, and dress
them on a napkin pyramidically; serve very hot.