vol-au-vent

American  

[vaw-loh-vahn] / vɔ loʊˈvɑ̃ /

noun

Cooking.

1. a large shell of light, flaky pastry for filling with vegetable, fish, or meat mixtures, usually with a sauce.

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vol-au-vent British  

/ vɔlovɑ̃ /

noun

1. a very light puff pastry case filled either with a savoury mixture in a richly flavoured sauce or sometimes with fruit

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Etymology

Origin of vol-au-vent

1820–30; < French: literally, flight on the wind

Example Sentences

It is akin to our Ragoût Financière, and could pass for Vol-au-vent à la Financière if it were served in a large fluffy crust of puff paste.

From Cookery and Dining in Imperial Rome by Vehling, Joseph Dommers

Vol-au-vent, 417. of fish, 419. " oysters, 419. " chicken, 419. " veal, 420. " game, 420. " fruits, 420. " sweatmeats, 420.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

Vol-au-vent and bouchées for the day's use are baked early in the morning.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre

It sounds like Vol-au-vent, but it is not that precisely.'

From The Chaplet of Pearls by Yonge, Charlotte Mary

It is in size and appearance very much like the little cray-fish or "Ecrevisses" which usually garnish the "Vol-au-vent" of Parisian cookery, and of very delicate flavor.

From Narrative of the Overland Expedition of the Messrs. Jardine from Rockhampton to Cape York, Northern Queensland by Byerley, Frederick, J.