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Classic
Cook Books
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page 49
Mix half a pound of flour of the very best quality with a piece of butter as big
as a walnut, some warm, but not hot water, enough salt and a teaspoonful of good
brandy. When the paste is formed knead it well for about half an hour, first
with the hands, then throwing it repeatedly with force against the bread board.
Make a cake of a rectangular form, wrap it in cloth and let it rest for a while.
Meanwhile work with the hand 1/2 lb. of butter that has been kept previously on
ice or, better, in a bowl of ice-water, until it becomes smooth and flexible,
then make of it a little cake like that of the paste and throw it in a bowl of
cold water. When the dough has rested take the butter from the water, wipe it
with a cloth and dip it in flour.
Roll the paste only as long as it is necessary to enclose within the cake of
butter. This is placed in the middle and the edges of the sheet of paste are
drawn over it, closing well with fingers moistened in a little water so that no
air remains inside. Then begin to flatten, first with the hands, then with the
rolling pin, making the sheet as thin as possible, but taking care that the
butter does not come out. If this happens throw at once a little flour where the
butter appears and always have the marble slab (or bread board) and the rolling
pin sprinkled with flour. Fold it over, making three even layers of paste, and
again roll the folded strip, repeating the operation
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