Title: Vol-Au-Vent with Game Meat - Pc
Categories: Appetizer Poland Game Meat
Yield: 1 Servings

DOUGH
1 1/2	c	Flour
11	tb	Butter
1		Egg yolk
1/2		Egg
5	tb	Sour cream (approx)
		Salt
STUFFING
		Roasted hare legs and left- overs from haunch
		Sauce from roasted hare
1	c	Sour cream (approx)
2	tb	Flour
		Salt
		Seasoning

: Prepare dough. Cut flour into butter. Add one egg yolk and one half of an egg. Add salt and knead dough with sour cream. Place dough in bowl, cover, and let stand in cool place overnight. The following day roll the dough to 1/4-inch and line the bottom of a cake pan with it.

: Make two rings from the remainder of the dough with a diameter the size of the bottom of the pan. Brush with egg yolk, bake separately.

: When baked, place the rings one on top of the other on the baked bottom. Prepare stuffing. Use the roasted hare legs or left-overs from roasted hare.

: Separate the meat from the bones and heat together with sauce. Garnish with sour cream, salt, and flour. Bring to the boil and season. Place the prepared hot meat on the hot crust. Fasten the crust rings and cut from the center toward the ridge. Serve immediately on heated plate.

_Polish Cookbook_, Zofia Czerny, 1961 & 1975. Panstwowe Wydawnictwo Ekonomiczne, Warsaw. Typos by Jeff Pruett.

From: Jeff Pruett Date: 09 Apr 97 National Cooking Echo Ä

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