Vol Au Vent

Name: Vol Au Vent
Ingredients: 1 pound sausages; 2 tablespoons butter; onions 1 med., diced; 4 ounces mushrooms sliced; 1 cup celery diced; 1 can cream of mushroom soup 10 1/2 oz.; 1 cup milk; 1 tablespoon pimentos chopped; 8 hard-boiled egg chopped; 8 puff pastry shells; sliced tomatoes; parsley for garnish; salt; pepper to taste

14 ingredients

2 steps

Ingredients

1 pound sausages
2 tablespoons butter
onions 1 med., diced
4 ounces mushrooms sliced
1 cup celery diced
1 can cream of mushroom soup 10 1/2 oz.
1 cup milk
1 tablespoon pimentos chopped
8 hard-boiled egg chopped
8 puff pastry shells
sliced tomatoes
parsley for garnish
salt
pepper to taste

Directions

1

Cook, crumble and drain sausage. Set aside. Saute the onion, celery and mushrooms in butter. Add sausage, mushroom soup, pimento and milk, stirring well over medium heat. Add salt and pepper to taste. Add the sliced eggs, stirring gently until the mixture is heated through. Keep warm.
2

Bake pastry shells according to directions. Remove caps and reserve. Scoop out center. Place warm, prepared pastry shells in individual au gratin dishes. Spoon sausage-egg mixture in to each pastry shell to overflowing. Replace pastry caps. Garnish with tomato slices and parsley sprigs. Serve immediately.