Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Add salt and pepper to taste. I used a bat (er.. Our challenge this month was to make vols-au-vent pastries – savory or sweet. Denise – ha ha!! Those are stunning! I hope you enjoyed your vols-au-vent and the blogher convention. Heat butter in a small to medium saucepan until melted. This recipe was provided by a chef, restaurant or culinary professional. That looks SO delicious!! Holy Hannah! Date January 26, 1935 Sponsor Waldorf Astoria. 1/2 cup white wine (Chardonnay) It has not been tested for home use. For the Orange Cognac Sauce: In a medium saucepan over high heat combine the orange juice, sugar, salt, and pepper. If the condition of the dough is iffy, wrap it in plastic wrap and refrigerate it for at least 30 minutes. ps… loved the hoochie mama leopard shirt – meow! And the whole process was surprisingly straightforward, thanks to your well-written recipe. I barely had time to brush my teeth in the mornings, so there was only one option for me – savory. Gorgeous!! I love the presentation and the crispy potatoes, very elegant! Increase flame to medium high and sauté the shallots until they become translucent. And you can’t really go wrong with lobster, good wine, and custards. Serve the To make a rice pilaf suitable for accompanying lobster, cook the rice in a seafood broth (a splash of dry white wine is optional) and season with salt and pepper. (You could also cover and refrigerate them for a few hours at this point.) Fantastic filling too…. Bring to a boil then reduce heat until nearly evaporated. A sunset dinner cruise on the Winnipesaukee Flagship is the perfect way to spend a summer evening with loved ones. If sauce is too thick, add some more cream and adjust seasoning. 1 lb. not only did you make gorgeous puff, but this is the most mouth-watering, decadent filling i’ve seen… it’s going to be stuck in my head till i make it myself! Just frustrating that I can’t have a bite of it right now. I’ve just come across your blog and I think i’m gonna be here a good while! /* SidebarSkyscraper */ So yum! Freaking gorgeous. Stir in flour, salt, mustard and pepper. /* LowerSkyscraper */ People would pay an “arm and a leg” for this in any restaurant. The first course was enough! maybe this one is a little bit extra awesome) I share your sentiments on Rachael Ray! **, Roll the tape, Harry! Store bought puff pastry leaves this crazy horrid film all over my mouth because they use some sort of fake fatty compound – I don’t know what it is, but it’s disgusting. egg wash (1 egg or yolk beaten with a small amount of water) There aren’t any adjectives left that haven’t already been used! For larger sized vols-au-vent, fit for a main course or dessert, use a 4” cutter to cut out about 4 circles. *laugh! With this first roll, it is particularly important that the butter be rolled evenly along the length and width of the rectangle; check when you start rolling that the butter is moving along well, and roll a bit harder or more evenly, if necessary, to get a smooth, even dough-butter sandwich (use your arm-strength!). While Lobster Newburg was first served New York City's Delmonico's restaurant in 1876, Boston's Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce. You have completed one turn. Bake the shells until they have risen and begin to brown, about 10-15 minutes depending on their size. Reduce to a simmer. [Who is Harry? In a shallow skillet, melt the butter over a moderate heat. !”, So beautiful I would be sad to eat them! //-->,