Vol-au-vent de Morue (Salt Cod Vol-au-vent)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Salt cod
- 1 large onion
- Butter
- Sauce Béchamel
- 1 decilitre raw cream
- 125 grammes butter
- 150 grammes truffles
- 1 Vol-au-vent crust
Instructions
- Cook the shredded onion in butter without letting it colour.
- Add it to the flaked salt cod.
- Bind with the necessary quantity of sauce Béchamel and the raw cream.
- Finish with the butter.
- Add the truffles, cut into fairly thick slices.
- Dish the mixture in a Vol-au-vent crust.