vol-au-vent
[ vawl-oh-VAHN ]
Said to have been created by thefamous French chef Carême, a vol-au-vent is a
PUFF PASTRY shell that resembles a pot with a lid. It can be small (individual-size) or large (6 to 8 inches in diameter). The pastry is classically filled with a cream sauce-based mixture, usually of chicken, fish, meat or vegetables. The puff-pastry lid is set on top of the filling. This dish may be served as an appetizer or an entrée. The term vol-au-vent, "flying in the wind," refers to the pastry's incredible lightness.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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