Is there anything a vol-au-vent can't do? Dress them up with poached oysters and caviar or make fast friends with chicken and white wine. The key to success with this recipe is using a really well-flavoured stock to make the velouté. If you're making the stock with the bones from your roast chicken, consider throwing in some browned chicken wings and a piece of kombu to boost the flavour. The vol-au-vent cases can be prepared a day ahead, and filled and heated just before serving.