a baked shell of puff pastry, filled as with chicken, game, or fish in a cream sauce
Origin of vol-au-ventFr, literally , flight in the wind: so named, from its lightness and delicacy, by its creator, A. Carême (1783-1833), French chef
A light pastry shell filled with a ragout of meat or fish.
Origin of vol-au-ventFrench vol flight au with the vent wind
- a small canapÃ© - circular pieces of puff pastry with a small hole which accommodates various fillings, such as mushrooms, prawns, fruit, cheese, etc.