centre piece with a case-knife, and take out the uncooked paste with a
spoon. Return the cover. At the time of serving place in the oven to
heat through; then fill and cover, and serve while hot The _vol-au-
vent_ can be made and baked the day before using, if more
convenient. Heat it and fill as directed.


Vol-au-Vent of Chicken.

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.


Vol-au-Vent of Sweetbreads.

Clean and wash two sweetbreads, and boil twenty minutes in water to
cover. Drain and cool them, and cut into dice. Heat in cream sauce,
and fill the _vol-au-vent_. Serve hot.


Vol-au-Vent of Salmon.

Heat one pint and a half of cooked salmon in cream sauce. Fill the
_vol-au-vent_, and serve hot. Any rich, delicate fish can be
served in a _vol-au-vent_.