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A vol-au-vent (pronounced (:vɔlovɑ̃), French for "windblown", to describe its lightness) is a small hollow case of puff pastry. ''Vols-au-vent'' are typically made by cutting two circles in rolled out puff pastry, cutting a hole in one of them, then stacking the ring-shaped piece on top of the disc-shaped piece.〔Vol-au-vent. CooksInfo.com. Published 09/25/2007. Updated 09/25/2009. Web. Retrieved 10/08/2012 from http://www.cooksinfo.com/vol-au-vent.〕 This pastry is usually found filled with savory ingredients, but can also have a sweet filling. The pastry and its catchy name ''vol-au-vent'' are sometimes credited to Antonin Carême.〔Kelly, Ian (2005 ()). ''Cooking for Kings: The Life of Antonin Carême, the First Celebrity Chef''. New York: Walker & Company. pp. (16 ), (60 ). ISBN 0-8027-7731-7.〕 However, an entremet called ''petits gâteaux vole au vent'' is mentioned in François Marin's 1739 cookbook ''Les Dons de Comus'', years before Carême's birth. In France, it is usually served as an appetizer or a small snack, filled with chicken or fish. In Belgium, it is a common main dish that can be found on the menus of most restaurants, and is nearly always filled with a combination of chicken, mushrooms, and small meatballs, served with either mashed potatoes or fries. This Belgian variation is also available in some places in the Netherlands, where it is called ''koninginnehapje'' ("snack of the queen"), or simply ''pasteitje'' ("little pastry"). == See also == * Amuse bouche * Brännvinsbord * Canapé * Hors d'œuvre * List of hors d'oeuvre * List of pastries * Tapas * Zakuski 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Vol-au-vent」の詳細全文を読む スポンサード リンク
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