Sift the flour on to the pastry slab, add the salt,
make a well in the centre, put in sufficient cold v^^ater
and the lemon juice to form a smooth paste, working
in at the same time a little butter about the size of a-
walnut. Knead the paste as little as possible, and allow
it to stand for a few minutes before working in the
remainder of the butter.
Wash the butter in iced water, knead it in a wet
cloth, and shape into a flat square. Pioll out the paste
into a square about twice the size of the butter ; the
sides of the paste should be rolled somewhat thinner
PASTRIES (various), CAKES, TARTLETS, &C. 689
than the centre. Put the butter in the centre of the
paste, fold in the four sides, so as to completely
envelope the butter. Roll out very gently and in one
direction only, and fold in three ; this is called the
first turn. Keep the paste in a cool place and repeat
rolling and folding it as before three or four times,
allowing the paste to cool for at least 10 minutes
between each turn. The paste is then ready for
use.
793. Pate Nouille (Nouille Paste). — Proceed the
same as described in No. 126, omitting the grated
cheese.
794. Pate a Pouplin. — J lb. butter, 1 pint water,
1 lemon, J lb. flour, 2 eggs, pinch of salt.
Put the butter, lemon peel finely chopped, water,
and salt in a stewpan to boil ; then add a good | lb. of
sifted flour. The pate must be very stiff and worked
over the fire until the flour is cooked. Then add two or
three eggs, and set to cool for use.
795. Pate a Choux (for Sweet Dishes). — J lb. butter,
1 pint water, 1 lemon, 2 oz. sugar, a pinch of salt, 2 or 3
eggs, 4 oz. flour.
Put the water, butter, lemon peel finely chopped,
sugar, and salt in a stewpan on the fire, and when on
boiling point stir in sufficient flour to form a stiff paste,
and work over the fire till the flour is cooked. When a
little cool add two or three eggs.
796. Macaroon Paste. — 4 oz. ground almonds,
I lb. castor sugar, 3 whites of eggs, 3 drops almond
essence.
Pound almonds and sugar in a mortar ; add the
whites of eggs one at a time ; pound well so as to
thoroughly mix it ; last of all, add the essence, and use
as required. If placed in a jar and covered it will keep
good for some time.
797. Pate d'Amandes (Almond Paste). — 1^ lb. lump
sugar, saffron, 1 gill water, 3 drops almond essence,
I lb. ground almonds, 1 egg.
Put sugar and water in a copper pan ; when dissolved
690 RECHERCHE COOKERY.
place on the fire and let boil to the small blow degree ; add
the almonds and essence, also saftron to give it a yellow
tint ; tm'n on a slab and work in one whole egg ; work
to a soft paste.
798. Pate a la Madeleine.— 1 lb. flour, | lb. butter,
1 lb. castor sugar, 1 teaspoonful orange-flower water,
the juice and rind of | a lemon, 6 eggs.
Sift the flour and put it with the sugar and butter
(previously oiled) in a stewpan ; add the orange-flower
water, lemon juice, and the lemon rind finely chopped.
Work in the yolks of eggs ; beat the whites to snow and
incorporate with the mixture.
799. Pate a la Duchesse. — 1 pint cream, 2 oz.
castor sugar, ^ lb. butter, 1 teaspoonful orange-flower
water, a pinch of salt, flour, 2 or 3 eggs.
Page 328
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Sift the flour on to the pastry slab, add the salt,
make a well in the centre, put in sufficient cold v^^ater
and the lemon juice to form a smooth paste, working
in at the same time a little butter about the size of a-
walnut. Knead the paste as little as possible, and allow
it to stand for a few minutes before working in the
remainder of the butter.
Wash the butter in iced water, knead it in a wet
cloth, and shape into a flat square. Pioll out the paste
into a square about twice the size of the butter ; the
sides of the paste should be rolled somewhat thinner
PASTRIES (various), CAKES, TARTLETS, &C. 689
than the centre. Put the butter in the centre of the
paste, fold in the four sides, so as to completely
envelope the butter. Roll out very gently and in one
direction only, and fold in three ; this is called the
first turn. Keep the paste in a cool place and repeat
rolling and folding it as before three or four times,
allowing the paste to cool for at least 10 minutes
between each turn. The paste is then ready for
use.
793. Pate Nouille (Nouille Paste). — Proceed the
same as described in No. 126, omitting the grated
cheese.
794. Pate a Pouplin. — J lb. butter, 1 pint water,
1 lemon, J lb. flour, 2 eggs, pinch of salt.
Put the butter, lemon peel finely chopped, water,
and salt in a stewpan to boil ; then add a good | lb. of
sifted flour. The pate must be very stiff and worked
over the fire until the flour is cooked. Then add two or
three eggs, and set to cool for use.
795. Pate a Choux (for Sweet Dishes). — J lb. butter,
1 pint water, 1 lemon, 2 oz. sugar, a pinch of salt, 2 or 3
eggs, 4 oz. flour.
Put the water, butter, lemon peel finely chopped,
sugar, and salt in a stewpan on the fire, and when on
boiling point stir in sufficient flour to form a stiff paste,
and work over the fire till the flour is cooked. When a
little cool add two or three eggs.
796. Macaroon Paste. — 4 oz. ground almonds,
I lb. castor sugar, 3 whites of eggs, 3 drops almond
essence.
Pound almonds and sugar in a mortar ; add the
whites of eggs one at a time ; pound well so as to
thoroughly mix it ; last of all, add the essence, and use
as required. If placed in a jar and covered it will keep
good for some time.
797. Pate d'Amandes (Almond Paste). — 1^ lb. lump
sugar, saffron, 1 gill water, 3 drops almond essence,
I lb. ground almonds, 1 egg.
Put sugar and water in a copper pan ; when dissolved
690 RECHERCHE COOKERY.
place on the fire and let boil to the small blow degree ; add
the almonds and essence, also saftron to give it a yellow
tint ; tm'n on a slab and work in one whole egg ; work
to a soft paste.
798. Pate a la Madeleine.— 1 lb. flour, | lb. butter,
1 lb. castor sugar, 1 teaspoonful orange-flower water,
the juice and rind of | a lemon, 6 eggs.
Sift the flour and put it with the sugar and butter
(previously oiled) in a stewpan ; add the orange-flower
water, lemon juice, and the lemon rind finely chopped.
Work in the yolks of eggs ; beat the whites to snow and
incorporate with the mixture.
799. Pate a la Duchesse. — 1 pint cream, 2 oz.
castor sugar, ^ lb. butter, 1 teaspoonful orange-flower
water, a pinch of salt, flour, 2 or 3 eggs.