from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A light pastry shell filled with a ragout of meat or fish.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a small canapé - circular pieces of puff pastry with a small hole which accommodates various fillings, such as mushrooms, prawns, fruit, cheese, etc.
from the GNU version of the Collaborative International Dictionary of English
- n. A light puff paste, with a raised border, filled, after baking, usually with a ragout of fowl, game, or fish.
from The Century Dictionary and Cyclopedia
- n. A sort of raised pie consisting of a delicate preparation of meat, fowl, or fish inclosed in a case of rich light puffpaste.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. puff paste shell filled with a savory meat mixture usually with a sauce
This large pastry shell is called vol-au-vent, she said pedantically.
Available in two sizes, these pre-cut discs of pastry bake up into vol-au-vent (hollow, cylinders of puff pastry) that can be treated like tart shells and filled with a variety of hot and cold, savory and sweet fillings.
It is difficult to imagine Evgeny son of Alexander Lebedev delicately nibbling on a vol-au-vent in a supermarket cafeteria.
Ben hasn't revealed what they bought, but I'm guessing Jus-Rol vol-au-vent pastry, Primula cheese, bacon bits and conditioner for Kate's lovely hair, which uni friends now remember as the loveliest, most fragrant hair ever grown out of a head in the whole of Christendom.
In the Lorraine Show studio last week, TV chef Ed Baines is mashing up spready cheese and bacon bits before stuffing it in ready-roll vol-au-vent cases.
Another dish listed on the menu is vol-au-vent, the filled puff pastry shells that became the Mexican bolovanes.
I don't know the exact difference between them, but I think vol-au-vent refers to the puff pastry bowl/presentation itself while bouchée à la reine refers to the entire dish/specific recipe for this Alsacian specialty.
Bouchée à la reine, sometimes called vol-au-vent*, was my first introduction to French food.
Recently he made super-easy vol-au-vent and the post is on its way.
After the fish came a vol-au-vent, then a roast fowl, a salad,