Vol-au-vent
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For the 1996 film, see Vol-au-vent (film).
A vol-au-vent (pronounced [vɔlovɑ̃], French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening should be replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushrooms, prawns, fruit, or cheese.[1]
The pastry and its catchy name vol-au-vent were invented by Antonin Carême in his pastry-shop opened in rue de la Paix in 1803–04.[2]
[edit] See also
[edit] References
- ^ Vol-au-vent definition. Epicurious.
- ^ Kelly, Ian (2005 [2003]). Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. New York: Walker & Company. pp. http://books.google.com/books?id=GdZz3Qqwv3IC&&pg=PA16#v=onepage&f=false 16], 60. ISBN 0802777317.
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