vol-au-vent

[ vaw-loh-vahn ]

noun

, Cooking.

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

vol-au-vent

/ vɔlovɑ̃ /

noun

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

Word History and Origins

Origin of vol-au-vent¹

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

Word History and Origins

Origin of vol-au-vent¹

C19: from French, literally: flight in the wind

Example Sentences

After the fish came a vol-au-vent; then a roast fowl, a salad, French beans with a Pithiviers lark-pie.

From Project Gutenberg

Apple saut with butter, in this way may be served hot in the vol-au-vent.

From Project Gutenberg

It is generally filled with what has been left the day previous, as it requires very little for a vol-au-vent.

From Project Gutenberg

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

From Project Gutenberg

A cover may be made by cutting a piece of puff-paste of the size of the vol-au-vent and baking it separately.

From Project Gutenberg