A vol-au-vent is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening should be replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such as mushroom

Mushroom

A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "mushroom" is the cultivated white button mushroom, Agaricus bisporus; hence the word "mushroom" is most often applied to those fungi that...

s, prawn

Prawn

Prawns are decapod crustaceans of the sub-order Dendrobranchiata. There are 540 extant species, in seven families, and a fossil record extending back to the Devonian...

s, fruit

Fruit

In broad terms, a fruit is a structure of a plant that contains its seeds.The term has different meanings dependent on context. In non-technical usage, such as food preparation, fruit normally means the fleshy seed-associated structures of certain plants that are sweet and edible in the raw state,...

, or cheese.

The pastry and its catchy name vol-au-vent were invented by Antonin Carême in his pastry-shop opened in rue de la Paix in 1803-04.

See also

• Canapé
  Canapé
  A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.- Details :...
  
  
• Hors d'œuvre
• Tea sandwich
  Tea sandwich
  A tea sandwich is a small prepared sandwich meant to be eaten at afternoon teatime to stave off hunger until the main meal.The tea sandwich may take a number of different forms, but should be easy to handle, and should be capable of being eaten in two bites. It may be a long, narrow sandwich, a...
  
  
• Antipasto
  Antipasto
  Antipasto , means "before the meal" and is the traditional first course of a formal Italian meal. Traditional antipasto includes cured meats, olives, roasted garlic, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses...
  
  
• Smorgasbord
  Smörgåsbord
  Smörgåsbord is a type of Scandinavian meal served buffet-style with multiple dishes of various foods on a table, originating in Sweden. In Norway it is called koldtbord, in Denmark it is called det kolde bord, in Finland seisova pöytä and in Estonia rootsi laud...
  
  
• Tapas
  Tapas
  Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold or warm ....
  
  
• Zakuska
  Zakuska
  Zakuska may refer to*Zakuski , Russian-style hors d'oeuvre*Zacuscă, a spread made from cooked vegetables in Romanian cuisine...
  
  
• Meze
  Meze
  Meze or mezze is a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch, with or without drinks. In Levantine cuisines and in the Caucasus region, meze is served at the beginning of all large-scale meals....
  
  
• Amuse bouche
  Amuse bouche
  An amuse-bouche or amuse-gueule is a single, bite-sized hors d’œuvre. Amuse-bouches are different from appetizers in that they are not ordered from a menu by patrons, but, when served, are done so according to the chef's selection alone...