Sift one pound of flour into your paste-bowl, cut in it a quarter
of a pound of lard, add a small pinch of salt, mix to a dough
with cold water, flour your pastry-slab or pie-board, turn out the
paste, roll it out half an inch thick, sprinkle lightly with flour
and roll again ; lay on it half a pound of butter, fold the cnurt
over it, roll out as before, dust %htly with flour, fold and roll it
again ; repeat this once more ; set aside in a cool place for lialf
an hour, give it another roll, and it is ready for use.
Trench Way.
Put one pound of flour on your pastry-board, with two ounces
of butter; rub well together with your hands, make a hole in
the centre, in which put the yolk of an egg and the juice of a
lemon, mix with cold water, roll it out about half an inch thick,
lay on it half a pound of butter, fold the crust over, flour it a
little and roll out thin ; repeat this twice ; set it aside for a
quarter of an houTi give it another roll, and it is ready for use
ITO COOKER T FROM BXPERIENCB.
French Pnff Paste.
Weigh and sift & pound of flour, put it in a wooden bowl,
make a hole in the centre and put in the yolk of an egg and tiie
juice of a lemon, mix to a paste with very cold water (a little
more than half a pint), flour jour paste-board and turn the
paste on it, work it lightly into a lump, and let it stand a few
minutes ; hare ready a pound of butter✪ French Puff Paste, lay it on the centie of
the paste, bring the edges round over the top of the butter to
eoTcr it completely, sprinkle a little flour over and roll out half
an inch in thickness ; dust with flour, fold the crust oyer on
both sides and across the ends, making it into a small square ;
roll out again to half an inch in thickness, sprinkle lightly with
flour, fold again and proceed as before, until you roll it six times
in all ; then set it away for an hour in a cool place, after which
roll it out once more, and it is fit for use. Be careful that yon
use Tery little additional flour in rolling out.
English Pnff Paste.
Sift and weigh a pound and a quarter of flne flour, cut in it
half a pound of fresh butter, and mix it with half a pint of cold
spring-water ; set it by for a quarter of an hour, then roll it out
thin, lay on it three-quarters of a pound more of butter, throw
on it a little flour, fold over and roll out thin ; repeat this three
times, and set it in a cool place for an hour, when it will be
ready for use.
Snet Shortening for Pies.
Ohop a pound «»f fresh beef suet, pick out all the strings, put
it in a stew-pan with a pound of sweet lard, melt them together ;
when the suet is entirely melted, strain it through a fine tin
strainer and set away in a cold place, and use it in the place of
butter for plain pie-crust.
Snet Cmst for Dnmplings.
Pick and chop half a pound of beef suet, add to it one pound
and a quarter of fiour, a little salt and half a pint of milk or
water; beat it well with th* rolling-pin, and roll out half an
'y thick
PASTRY, PUDDINGS, die. 171
English Paste for Meat and Game Pies.
Sift two pounds of fine flour, out in it a pound and a half of
fresh butter, cutting and stirring with a knife until the butter is
well through the flour ; stir in the yolks of three eggs, and beat
well together with a spoon ; then add nearly a pint of very oold
^ wateri roll it out three times, and it is ready for use.
* Shells for Preserved Fruit.
: Make a pound of puff paste orust, roll it out a quarter of an
, inch in thickness, cut it out the size of the top of a tumbler,
I*
cut a second piece the same size with a smaller cutter, take out
the centre of the second one, wet the edge of the first, and lay on
it the ring you have cut ; proceed as before until you have as
many as you need, lay them on a tin or baking-pan, and bake
them in a quick oven about fifteen minutes. When oold, fiU
with any small preserved fruit.
* Tol-au-vent ✪ Vol-au-vent
Page 80 · 6 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Sift one pound of flour into your paste-bowl, cut in it a quarter of a pound of lard, add a small pinch of salt, mix to a dough with cold water, flour your pastry-slab or pie-board, turn out the paste, roll it out half an inch thick, sprinkle lightly with flour and roll again ; lay on it half a pound of butter, fold the crust over it, roll out as before, dust lightly with flour, fold and roll it again ; repeat this once more ; set aside in a cool place for lialf an hour, give it another roll, and it is ready for use.
Trench Way.
Put one pound of flour on your pastry-board, with two ounces of butter; rub well together with your hands, make a hole in the centre, in which put the yolk of an egg and the juice of a lemon, mix with cold water, roll it out about half an inch thick, lay on it half a pound of butter, fold the crust over, flour it a little and roll out thin ; repeat this twice ; set it aside for a quarter of an hour; give it another roll, and it is ready for use
"TO COOKER FROM EXPERIENCE."
French Pnff Paste. Weigh and sift a pound of flour, put it in a wooden bowl, make a hole in the centre and put in the yolk of an egg and tiie juice of a lemon, mix to a paste with very cold water (a little more than half a pint), flour jour paste-board and turn the paste on it, work it lightly into a lump, and let it stand a few minutes ; hare ready a pound of butter, lay it on the centie of the paste, bring the edges round over the top of the butter to cover it completely, sprinkle a little flour over and roll out half an inch in thickness ; dust with flour, fold the crust oyer on both sides and across the ends, making it into a small square ; roll out again to half an inch in thickness, sprinkle lightly with flour, fold again and proceed as before, until you roll it six times in all ; then set it away for an hour in a cool place, after which roll it out once more, and it is fit for use. Be careful that yon use Tery little additional flour in rolling out.
English Pnff Paste. Sift and weigh a pound and a quarter of flne flour, cut in it half a pound of fresh butter, and mix it with half a pint of cold spring-water ; set it by for a quarter of an hour, then roll it out thin, lay on it three-quarters of a pound more of butter, throw on it a little flour, fold over and roll out thin ; repeat this three times, and set it in a cool place for an hour, when it will be ready for use.
Snet Shortening for Pies. Chop a pound of fresh beef suet, pick out all the strings, put it in a stew-pan with a pound of sweet lard, melt them together ; when the suet is entirely melted, strain it through a fine tin strainer and set away in a cold place, and use it in the place of butter for plain pie-crust.
Suet Crust for Dumplings.
Pick and chop half a pound of beef suet, add to it one pound and a quarter of fiour, a little salt and half a pint of milk or water; beat it well with th* rolling-pin, and roll out half an
'y thick
PASTRY, PUDDINGS, die. 171
English Paste for Meat and Game Pies.
Sift two pounds of fine flour, cut in it a pound and a half of fresh butter, cutting and stirring with a knife until the butter is well through the flour ; stir in the yolks of three eggs, and beat well together with a spoon ; then add nearly a pint of very cold water; roll it out three times, and it is ready for use.
* Shells for Preserved Fruit.
: Make a pound of puff paste orust, roll it out a quarter of an
, inch in thickness, cut it out the size of the top of a tumbler,
I*
cut a second piece the same size with a smaller cutter, take out the centre of the second one, wet the edge of the first, and lay on it the ring you have cut ; proceed as before until you have as many as you need, lay them on a tin or baking-pan, and bake them in a quick oven about fifteen minutes. When oold, fiU with any small preserved fruit.
* Tol-au-vent
Records on this page
French Puff PasteVol-au-ventEnglish Puff PasteShortening for PiesEnglish Paste for Meat and Game PiesShells for Preserved Fruit