Vol-au-vent
 Vol-au-vent | |
| Jinis | Pastry |
|---|---|
| Panggonan asal | France |
| Tlatah utawa praja | Paris |
| Digawé | Antonin Carême |
| Woworan pokok | Puff pastry |
 Buku masakan: Vol-au-vent  Médhia: Vol-au-vent | |
Vol-au-vent (diucapake[vɔlovɑ̃], basa Prancis kanggo "windblown", kanggo nggambarake entheng) minangka kothong cilik saka kue puff . Biyen uga diarani kasus patty . [1]
Vol-au-vent biasane digawe kanthi nglereni rong bunder ing jajanan puff sing diluncurake, ngethok bolongan ing salah sawijine, banjur tumpukan potongan cincin kasebut ing sisih ndhuwur potongan disk. [2] Kue kue wis dimasak, banjur diisi macem-macem jinis rasa gurih utawa legi.
Referensi[besut | besut sumber]
- ↑ Vine, Frederick T. (1900). Savoury Pastry: Savoury Dish and Raised Pies, Pork Pies, Patties, Vol-au-vents, Mincemeats and Pies, and Miscellaneous Savoury Pastries. London: Office of the "Baker and Confectioner". Savoury Pastry ing Google Books.
- ↑ "Vol-au-vent". CooksInfo.com. 27 June 2004. Dibukak ing 8 October 2012.