Classic Culinary Arts:

Vol-au-vent Of Chicken Recipe

Vol-au-vent Of Chicken Recipe, part of the classic American culinary arts. Pieces such as Vol-au-vent Of Chicken Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Vol-au-vent Of Chicken Recipe

Cut into dice one and a half pints of cooked chicken, and season with salt and pepper. Make a cream sauce, which season well with salt and pepper; and, if you like, add half a teaspoonful of onion juice and the same quantity of mixed mustard. Heat the chicken in this, and fill the vol-au-vent. All kinds of poultry and other meats can be used for a vol-au-vent with this sauce.