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	vol-au-vent vitello viticulture vodka vol-au-vent Vouvray Waldorf salad Wehani rice Definition: [vawl-oh-vahn] Said to have been created by the famous French chef Carême, a vol-au-vent is a puff pastry shell that resembles a pot with a lid. It can be small (individual-size) or large (6 to 8 inches in diameter). The pastry is classically filled with a cream sauce-based mixture, usually of chicken, fish, meat or vegetables. The puff-pastry lid is set on top of the filling. This dish may be served as an appetizer or an entrée. The term vol-au-vent, "flying in the wind," refers to the pastry's incredible lightness. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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