1076. Feuilletage, or Puff Paste. — Have ready one pound of flour, one
pound of fresh butter, one pint of ice-water, and a saltspoonful of salt✪ Feuilletage, or Puff Paste.
If the butter be salted instead of fresh, no salt is necessary, but wash the
butter well before using it. Put the flour on the table, make a hollow
space in the centre, then put in it one ounce of the butter, adding the pint
of ice-water and the salt, and mix the whole well together, incorporating
it gradually. Put it aside in a cool place for five minutes. Have ready
the remaining fifteen ounces of butter, which must be very firm ; sprinkle
the space of a square foot of the table with a very little flour, place the
dough on it, then lengthen and widen with a wooden roller to the thick-
ness of half an inch, and lay the fifteen ounces of butter in one lump in
the centre. Fold over the four edges so as to enclose it, then flatten
again lightly with the roller until it forms a piece two inches thick, and
then put it away to cool for ten minutes. Roll it again lengthwise, fold
it in four, and let it rest for another five minutes ; then repeat the same
twice more, rolling it each time in a contrary direction. After five min-
utes it will be ready for use. This feuilletage, or puff paste, if put away
carefully in a cool place, will keep for three days, and can be used for the
following purposes : vol-au-vents of chickens, oysters, clams, shrimps,
lobsters, codfish, crabs, and crawfish; also for making chicken patties,
bouchees a la reine, all kinds of tarts, allumettes, mille-feuilles, chaus-
sons, turnovers, petits pates a la religieuse, etc., etc.
1077. Paste for Pies. — Sift on a table one pound of flour ; make a
hollow space in the centre, pour into it a pint of cold water, two ounces
of butter, and half a saltspoonful of salt✪ Paste for Pies; then, with the hand, knead the
ingredients well together for two minutes, and gradually and slowly incor-
porate the flour with the rest for four minutes. Lay the paste on a dish, and
put it to rest in a cool place for three minutes. Have ready six ounces of
well-washed butter in one lump, as for feuilletage (No. 1076); return the
paste to the table, flatten it slightly, then put the lump of butter in the
centre, fold over the edges, so as to enclose the butter, then roll it out
lengthwise with the pastry roller, and -refold the paste into three folds.
Let it rest again in a cool place for three minutes, then roll it again, fold
it as before, and set it in the ice-box for five minutes ; the paste will now
be ready to use, and by keeping it in the ice-box it will remain in good
condition for three days.
1078. Pate-a-Foucer, Foundation Paste.— Sift one pound of flour on
318 THE TABLE.
✪ Pate-a-Foucer, Foundation Paste
The table
1889Page 259 · 3 recipe records on this page
Presented as published in 1889. 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
1076. Feuilletage, or Puff Paste. — Have ready one pound of flour, one pound of fresh butter, one pint of ice-water, and a saltspoonful of salt. If the butter be salted instead of fresh, no salt is necessary, but wash the butter well before using it. Put the flour on the table, make a hollow space in the centre, then put in it one ounce of the butter, adding the pint of ice-water and the salt, and mix the whole well together, incorporating it gradually. Put it aside in a cool place for five minutes. Have ready the remaining fifteen ounces of butter, which must be very firm ; sprinkle the space of a square foot of the table with a very little flour, place the dough on it, then lengthen and widen with a wooden roller to the thickness of half an inch, and lay the fifteen ounces of butter in one lump in the centre. Fold over the four edges so as to enclose it, then flatten again lightly with the roller until it forms a piece two inches thick, and then put it away to cool for ten minutes. Roll it again lengthwise, fold it in four, and let it rest for another five minutes ; then repeat the same twice more, rolling it each time in a contrary direction. After five minutes it will be ready for use. This feuilletage, or puff paste, if put away carefully in a cool place, will keep for three days, and can be used for the following purposes : vol-au-vents of chickens, oysters, clams, shrimps, lobsters, codfish, crabs, and crawfish; also for making chicken patties, bouchees a la reine, all kinds of tarts, allumettes, mille-feuilles, chaussons, turnovers, petits pates a la religieuse, etc., etc.
1077. Paste for Pies. — Sift on a table one pound of flour ; make a hollow space in the centre, pour into it a pint of cold water, two ounces of butter, and half a saltspoonful of salt; then, with the hand, knead the ingredients well together for two minutes, and gradually and slowly incorporate the flour with the rest for four minutes. Lay the paste on a dish, and put it to rest in a cool place for three minutes. Have ready six ounces of well-washed butter in one lump, as for feuilletage (No. 1076); return the paste to the table, flatten it slightly, then put the lump of butter in the centre, fold over the edges, so as to enclose the butter, then roll it out lengthwise with the pastry roller, and refold the paste into three folds. Let it rest again in a cool place for three minutes, then roll it again, fold it as before, and set it in the ice-box for five minutes ; the paste will now be ready to use, and by keeping it in the ice-box it will remain in good condition for three days.
1078. Pâte-à-Foncer, Foundation Paste.— Sift one pound of flour on
Records on this page
Feuilletage, or Puff PastePaste for PiesPate-a-Foucer, Foundation Paste