Recipes > Desserts > Vole-au-vent (with Currants and Raspberries)

Vole-au-vent (with Currants and Raspberries)


Prepare a vol-au-veut the same as in foregoing recipe for Vole-au-vent (with Strawberries and Whipped Cream); strip some large, ripe, cherry currants from their stems, put them in a colander with the same quantity of raspberries, let cold water run over and drain them well; put the fruit into a dish with plenty of sugar, mix them up with 2 silver forks and let it stand in a cool place for several hours; shortly before serving put the fruit into the vol-au-veut, put over the cover, again dust with sugar and serve.


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Desserts and Salads (1920).

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