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Classic
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page 50
six times and letting the paste rest from time to time for a few minutes. At the
last time, fold it in two and reduce it to the necessary thickness that is,
about one third of an inch. After each folding press the edges gently with the
rolling pin to shut in the air, and turn the paste so as to roll in a different
direction.
When the paste has had six turns cut it into the desired forms and put on ice,
or in a cold place for twenty to thirty minutes before putting it on the oven,
which must be very hot, with the greatest heat at the bottom.
The puff past is used for patè shells and vol-au-vent cake and for light
pastries of all kinds.
63
PASTE FOR FRYING
(Pastella per fritto)
Dilute three teaspoonfuls of flour with two teaspoonfuls of oil. Add two eggs, a
pinch of salt, and mix well.
This mixture will take on the aspect of a smooth cream and is used to glaze
fried brains, sweetbreads and the like. All these things are first to be scalded
in boiling salt water. Add a pinch of salt and one of pepper when taking from
the water. The brains, sweetbreads etc. are then to be cut in irregular pieces,
thrown into the paste, or cream, described above and fried in oil or good lard.
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