Vol-au-vent : A vol-au-vent (a word coming from steal, because of puff pastry light, and vent) is a dish consisting of a crust round of puff pastry about 10 cm in diameter, provided with its lid cut in the puff pastry, of which we garnishes inside after cooking.
Served most often in entry, the vol-au-vent receives a garnish related by sauce, whose nature is variable: Benedictine, to champignons to the Bechamel, to cutlets de lobster, to netting de Sun, to netting de volaille minced, to the financial, to sea food, at the Nantua, to dumplings de volaille or veal, to the queen, to ris de veal in Salmon, Toulouse, etc.
It could still be a mash potatoes de crustacean or volaille, even of game, which is completed with a salmagundi de l 'ingredient basic, and even spaghetti related de tomato sauce, added small dice de ham.
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Vol-au-vent under Mouth slang.
Quotation from the French humorist Pierre Dac (1893-1975) "Only licensed pilot pastry chefs with a bank account with sufficient credit are authorized to practice financial vol au vent" in Eternal thoughts.
Some culinary preparations of vol-au-vent :