A vol-au-vent (pronounced [vɔlovɑ̃], French for "windblown", to describe its lightness) is a small hollow case of puff pastry. It was formerly also called a patty case.[1]
A vol-au-vent is typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.[2] The pastry is cooked, then filled with any of a variety of savory or sweet fillings.
The pastry is sometimes credited to Marie-Antoine Carême.[3] However, an entremet called petits gâteaux vole au vent is mentioned in François Marin's 1739 cookbook Les Dons de Comus, years before Carême's birth.[4]
In France, it is usually served as an appetizer or a small snack, filled with chicken or fish.
International similaritiesedit
In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries. This Belgian variation is also available in the Netherlands, where it is called pasteitje ("little pastry"). In American cuisine, chicken à la King was formerly a popular filling.
Pakistani chicken patty
In Pakistan, vol-au-vents with meat filling are called "patties": round ones usually have a chicken filling, and rectangular ones have a beef filling. They are served with chutney.[citation needed]
In the Mexican region of Veracruz it is hispanicised as volován, and often filled with local fillings such as pollo con mole, atún a la veracruzana, and others. The pastry first arrived in Mexico during the Second French intervention.
^Vine, Frederick T. (1900). Savoury Pastry: Savoury Dish and Raised Pies, Pork Pies, Patties, Vol-au-vents, Mincemeats and Pies, and Miscellaneous Savoury Pastries. London: Office of the "Baker and Confectioner". Savoury Pastry at Google Books.
^"Vol-au-vent". CooksInfo.com. 27 June 2004. Retrieved 8 October 2012.
^Kelly, Ian (2005) [2003]. Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef. New York: Walker. ISBN0-8027-7731-7. Cooking for Kings: at Google Books.
^Marin, François (1739). Les Dons de Comus ou les Délices de la Table (in French). Paris: Chez Prault, Fils. pp. 222 and 235. Les Dons de Comus, ou les Délices de la table... (publ. par Fr. Marin), (préf. par les PP. Pierre Brumoy et G. H. Bougeant), p. 222, at Google Books.
vent, 1996, film, film, vent, pronounced, vɔlovɑ, french, windblown, describe, lightness, small, hollow, case, puff, pastry, formerly, also, called, patty, case, large, venttypepastryplace, originfrancecreated, bymarie, antoine, carêmemain, ingredientspuff, pa. For the 1996 film see Vol au vent film A vol au vent pronounced vɔlovɑ French for windblown to describe its lightness is a small hollow case of puff pastry It was formerly also called a patty case 1 Vol au ventA large vol au ventTypePastryPlace of originFranceCreated byMarie Antoine CaremeMain ingredientsPuff pastry Media Vol au vent How to make vol au ventsA vol au vent is typically made by cutting two circles in rolled out puff pastry cutting a hole in one of them then stacking the ring shaped piece on top of the disc shaped piece 2 The pastry is cooked then filled with any of a variety of savory or sweet fillings The pastry is sometimes credited to Marie Antoine Careme 3 However an entremet called petits gateaux vole au vent is mentioned in Francois Marin s 1739 cookbook Les Dons de Comus years before Careme s birth 4 In France it is usually served as an appetizer or a small snack filled with chicken or fish International similarities editIn Belgium it is a common main dish that can be found on the menus of most restaurants and is nearly always filled with a combination of chicken mushrooms and small meatballs served with either mashed potatoes or fries This Belgian variation is also available in the Netherlands where it is called pasteitje little pastry In American cuisine chicken a la King was formerly a popular filling nbsp Pakistani chicken pattyIn Pakistan vol au vents with meat filling are called patties round ones usually have a chicken filling and rectangular ones have a beef filling They are served with chutney citation needed In the Mexican region of Veracruz it is hispanicised as volovan and often filled with local fillings such as pollo con mole atun a la veracruzana and others The pastry first arrived in Mexico during the Second French intervention See also editAmuse bouche Canape Hors d œuvre List of hors d oeuvre List of pastries Tapas ZakuskiReferences edit Vine Frederick T 1900 Savoury Pastry Savoury Dish and Raised Pies Pork Pies Patties Vol au vents Mincemeats and Pies and Miscellaneous Savoury Pastries London Office of the Baker and Confectioner Savoury Pastry at Google Books Vol au vent CooksInfo com 27 June 2004 Retrieved 8 October 2012 Kelly Ian 2005 2003 Cooking for Kings The Life of Antonin Careme the First Celebrity Chef New York Walker ISBN 0 8027 7731 7 Cooking for Kings at Google Books Marin Francois 1739 Les Dons de Comus ou les Delices de la Table in French Paris Chez Prault Fils pp 222 and 235 Les Dons de Comus ou les Delices de la table publ par Fr Marin pref par les PP Pierre Brumoy et G H Bougeant p 222 at Google Books Portal nbsp Food nbsp This article about French cuisine is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Vol au vent amp oldid 1207798517, wikipedia, wiki, book, books, library,
