Vol-au-vent [Marie-Antoine Carême, Pâtisserie de la Rue de la Paix] from Signature Dishes That Matter (page 259) by Pat Nourse and Susan Jung and Christine Muhlke and Howie Kahn and Andea Petrini

  • black truffles
  • eggs
  • all-purpose flour
  • butter
  • chicken stock
  • button mushrooms
  • cream
  • egg yolks
  • cooked chicken breast meat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sweetbreads or calf brains for cooked chicken breast meat.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.