Vol-au-Vent d’Ete

A light fluffy pastry case, with a subtle and delicious filling of cooked lettuce and hard-boiled eggs, Vol-au-Vent d’Ete (voll-oh-vaun d’aytay) may be served with a green salad.


1 oz. butter

2 lettuces, outer leaves removed, washed, shaken dry and shredded

2 teaspoon salt

½ teaspoon black pepper

1 teaspoon sugar

Light yet rich, Vol-au-Vent d’Ete’ is a succulent mixture of crisp pastry and lettuce and egg filling.

3 tablespoons fresh white breadcrumbs

8 fl. oz. bechamel sauce

6 hard-boiled eggs, sliced

6 oz. walnuts, coarsely chopped

4 fl. oz. double cream

2 teaspoon grated nutmeg

1 X 8-inch Vol-au-Vent case, baked

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a medium-sized saucepan, melt the butter over moderate heat. When the foam subsides, add the lettuces, cover the pan and simmer for 10 minutes. Add the salt, pepper and sugar. Remove the pan from the heat and strain the mixture through a fine wire strainer held over a large mixing bowl. Discard the liquid, and return the lettuces to the saucepan. Add the breadcrumbs to the mixture and stir well.

Stir the bechamel sauce into the lettuce mixture. Add the eggs, walnuts, cream and nutmeg and stir gently. Spoon the mixture into the vol-au-vent case.

Place the case on a baking sheet and place the baking sheet in the oven. Bake for 5 minutes or until the vol-au-vent is heated through. Remove the baking sheet from the oven. Transfer the vol-au-vent to a warmed serving dish and serve at once.

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