Vol-Au-Vent of Salmon

Prepare a puff paste, giving it four turns, then gather it up and leave it in a cold
place or ice-box for half an hour. Roll the paste into a ten-inch square, put it on a
plate about nine and one-half inches in diameter, and with a sharp knife trim round
the edges ; put another plate about seven inches in diameter in the center, dip a sharp
pointed knife in hot water and cut round the smaller plate, allowing it to go twothirds
of the way through the paste. Put the paste on a flat baking-tin and bake it
for three-quarters of an hour, taking care not to allow it to burn. When the vol-auvent
is taken from the oven, lift out the center piece and scoop out the inside with a
spoon. Fill it with one and one-half pounds of cooked salmon that has been heated
in a thick cream sauce. Place the cover on again and serve immediately.