{"id":4393,"slug":"vol-au-vent-or-patty-shells","title":"Vol au vent, or patty shells","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["some puff paste, with six turns","egg"],"ingredients_norm":["puff paste with turn","egg"],"steps":["Take some puff paste, with six turns, and roll out to about one-quarter inch in thickness.","With a round pastry cutter about three inches in diameter, cut the paste.","Then moisten with egg, and with the tip of a small knife trace a ring on each patty about one-half inch from the edge.","Bake in a hot oven for about twenty minutes.","Take out of the oven and with the knife point lift off the center cover within the traced circle, and empty of the uncooked paste inside."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w9:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"85aef8b0bd803e2ee8b56cdca9c2f140cffd8bfb746d45ed12d8652b06a12fe6","created_at":"2026-08-02T16:36:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/vol-au-vent-or-patty-shells"}