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Classic
Cook Books
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page 154
Rich puff paste.
Puffs may be made of any sort of fruit, but it should be prepared first with
sugar.
Weigh an equal quantity of butter with as much fine flour as you judge
necessary; mix a little of the former with the latter, and wet it with as little
water as will make into a stiff paste. Roll it out, and put all the butter over
it in slices, turn in the ends, and roll it thin; do this twice, and touch it no
more than can be avoided. The butter may be added at twice; and to those who are
not accustomed to make paste it may be better to do so.
A quicker oven than for short crust.
A less rich paste.
Weigh a pound of flour, and a quarter of a pound of butter, rub them together,
and mix into a paste with a little water, and an egg well beaten--of the former
as little as will suffice, or the paste wilt be tough. Roll, and fold it three
or four times.
Rub extremely fine in one pound of dried flour, six ounces of butter, and a
spoonful of white sugar; work up the whole into a stiff paste with as little hot
water as possible.
Crust for Venison Pasty.
To a quarter of a peck of fine flour use two pounds and a half of butter, and
four eggs; mix into paste with warm water, and work it smooth and to a good
consistence. Put a paste round the inside, but not to the bottom of the dish,
and let the cover be pretty thick, to bear the long continuance in the oven.
Rice Paste for Sweets.
Boil a quarter of a pound of ground rice in the smallest quantity of water:
strain from it all the moisture as well as you can; beat it in a mortar with
half an ounce of butter, and one egg well beaten, and it will make an excellent
paste for tarts.
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Classic
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