Vol au vent

Today was the hunt meal (repas de chasse) in a local village. We had fish soup followed by these vol au vents filled with veal sweetbreads (ris de veau). They were a masterpiece of crispy pastry and subtle creamy filling. Then there was wild boar stew (daube de sanglier) followed by wild boar grilled on a modified bedstead. Next crispy fresh lettuce with a delicious dressing and cheese, followed by the local croustade of lightly flaking pastry, apples and a sprinkle of armagnac. Of course there was ample lubrication - my choice the local red Madiran wine, reputedly the reason for such longevity in this area. All was topped off by steaming black coffee, closely followed by Armagnac in the still warm glass.
Hmmmm not doing much this evening ;)