Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

tablespoonful of flour; stir, and when turning rather yellow add also about a pint of milk, and the liquor from the oysters; stir, and as soon as it turns rather thick put the oysters in, taking care to have them free from pieces of the shell. Give one boil, add salt to taste, two yolks of eggs, stir again, turn into the warm paste, place the cover on, and serve warm. _With Lobster._--Prepare the lobster as for _bouchées_, fill the shell with it, and serve warm. _With Cod-fish._--Prepare fresh cod-fish _à la Béchamel_, fill the _vol-au-vent_ or shell with it, and serve warm. _With Turbot._--Proceed as for cod-fish in every particular. _With Eels._--Fill the _vol-au-vent_ with eels, oyster sauce, or in _poulette_, and serve warm. _With Chicken._--Fill with a chicken or part of a chicken in _fricassée_ or _sauté_. _With Livers and Combs of Chicken._--Prepare combs and livers of chicken in _fricassée_, the same as a chicken, fill the _vol-au-vent_ with them. Serve hot. _With Sweetbreads._--Cook the sweetbreads as directed, and fill the _vol-au-vent_ with them. Serve warm. _With Veal._--Fill the _vol-au-vent_ with veal in _blanquette_, in _ragout_, or in _bourgeoise_, and serve. It is generally filled with what has been left the day previous, as it requires very little for a _vol-au-vent_. _With Brains._--It may be filled with brains of calf, pig, sheep, or veal; prepared in _poulette_, or stewed. _With Rabbit._--Fill it with part of a rabbit _sauté_. It may also be filled with any other _meat_ or _fish_, according to taste, and being cooked previously. _With Fruits._--Fill the _vol-au-vent_ with any kind of stewed fruit, jelly, sweetmeats, etc. It may be only filled, or the fruit may be dressed in pyramid inside of it. _Bouchées._--_Bouchées_, or _petites bouchées_, as they are sometimes called, are small, round _vol-au-vent_, served warm. They are also called _bouchées de dames_ and _petites bouchées_. Roll puff-paste down to a thickness of about one-quarter of an inch, cut it with a paste-cutter of any size, mark the cover, and bake in an oven at about 450° Fahr. A good size is about three