Look up: Vol-au-vent

1. Vol au Vent
   (vol o vang). A crust of light puff paste. Also, a large pâté or form of pastry filled with a savory preparation of oysters, fish, or meat and a cream sauce.
   Found on http://www.encyclo.co.uk/visitor-contrib
   
   
2. vol-au-vent
   [n] - puff paste shell filled with a savory meat mixture usually with a sauce
   Found on http://www.webdictionary.co.uk/definitio
   
   
3. Vol-au-vent
   A round or oval puff pastry case which is filled with diced meat, poultry, fish or vegetables in sauce.
   Found on http://www.greatbritishkitchen.co.uk/ind
   
   
4. Vol-au-vent
   Vol`-au`-vent' noun [ French] (Cookery) A light puff paste, with a raised border, filled, after baking, usually with a ragout of fowl, game, or fish.
   Found on http://www.encyclo.co.uk/webster/V/34
   
   
5. vol-au-vent
   A light puff paste, with a raised border, filled, after baking, usually with a ragout of fowl, game, or fish. ... Origin: F. ... Source: Websters Dictionary ... (01 Mar 1998) ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
6. vol-au-vent
   noun puff paste shell filled with a savory meat mixture usually with a sauce
   Found on http://wordnetweb.princeton.edu/perl/web
   
   
7. Vol-au-vent
   • (n.) A light puff paste, with a raised border, filled, after baking, usually with a ragout of fowl, game, or fish.
   Found on http://thinkexist.com/dictionary/meaning
   
   
8. vol-au-vent
   vol-au-vent A light pastry shell containing a ragout of fish or meat.
   Found on http://www.wordinfo.info/words/index/inf
   
   
9. Vol-au-vent
   A `vol-au-vent` (pronounced , French for "windblown" to describe its lightness) is a small hollow case of puff pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. Vol-au-vents can accommodate various fillings, such...
   Found on http://en.wikipedia.org/wiki/Vol-au-vent