vol-au-vent

Definitions

  • WordNet 3.6
    • n vol-au-vent puff paste shell filled with a savory meat mixture usually with a sauce
    • ***
Webster's Revised Unabridged Dictionary
    • n Vol-au-vent (Cookery) A light puff paste, with a raised border, filled, after baking, usually with a ragout of fowl, game, or fish.
    • ***
Century Dictionary and Cyclopedia
    • n vol-au-vent A sort of raised pie consisting of a delicate preparation of meat, fowl, or fish inclosed in a case of rich light puffpaste.
    • ***

Etymology

Webster's Revised Unabridged Dictionary
F

Usage

In literature:

It appeared first in the soup, and then, omitting the fish course, I recognized it as the foundation of an excellent vol-au-vent.
"The Gates of Chance" by Van Tassel Sutphen
It sounds like Vol-au-vent, but it is not that precisely.
"The Chaplet of Pearls" by Charlotte M. Yonge
I didn't envy them that vol-au-vent of yours, Ellen, good as it smelt.
"The Little Warrior" by P. G. Wodehouse
If it were not too late in the season, I wish you could have tasted our mushroom pates and minnows' eggs vols-au-vent.
"The Tapestry Room" by Mrs. Molesworth
The puff paste is used for pate shells and vol-au-vent cake and for light pastries of all kinds.
"The Italian Cook Book" by Maria Gentile
Venison pasty 338 Vol-au-vent ib.
"The Lady's Own Cookery Book, and New Dinner-Table Directory;" by Charlotte Campbell Bury
Sir Henry rang a bell and ordered lunch to be brought up, vol-au-vents, cold chicken, Creme Caramel, champagne.
"Mummery" by Gilbert Cannan
Salpicon is used in timbales, patties, and vol-au-vent.
"The Century Cook Book" by Mary Ronald
This garnish may be used for filling croustades, vol au vents, small patties, or as an entree.
"The Hotel St. Francis Cook Book" by Victor Hirtzler
Vol-au-vents are for dinner, or supper parties.
"Miss Leslie's New Cookery Book" by Eliza Leslie
***

In poetry:

"Flirtez toujours, ma belle, si tu oses -
Je me vengerai ainsi, ma chere,
JE LUI DIRAI DE QUOI L'ON COMPOSE
VOL AU VENT E LA FINANCIERE!"
"Lorenzo De Lardy" by William Schwenck Gilbert

In news:

Owner Ramzi Naber with 2 dishes, Seafood Vol Au Vent and Croque Monsieur and at his restaurant Brasserie Chow in downtown Hollywood.
Stuffed Quail with Foie-Gras & Black Truffle in Vol-au-Vent.
This vegetable vol-au- vent is a model of its kind, a ramekin topped with a buttery, flaky pastry enclosing carrots, asparagus, lima beans with mushrooms, shallots and other savory treats.
This vegetable vol -au-vent is a model of its kind, a ramekin topped with a buttery, flaky pastry enclosing carrots, asparagus, lima beans with mushrooms, shallots and other savory treats.
***