exactly of the same materials in the same propoi’tion as the
scalded- water paste, but the water is cold, and consequently
the butter is not fused ; the paste therefore requires a great
deal more kneadiug than the hot one ; the fingers of the
operator are used as dividers of the paste into flakes, which
are again reunited by pressure with the palms.
Short Paste for Hot Pates is also made like the previous
kinds of paste, but the amount of fat is much greater, one
part of butter being incorporated with two parts of flour.
This paste should be kept cool, and not be worked with the
hand, but with a knife or a pestle ; for at temperatures
approaching that of the human body the paste loses its
cohesion and plasticity, and cannot be rolled out and
shaped. On account of this, some recipes diminish the
butter to one part upon four parts of flour.
P^(,f Paste or Plaice Dough {Pate feuilletee) is one of the
most remarkable achievements of magiric art. A stiff
dough made of flour, yolks, and water, is stratified with
cold butter by doubling up and rolling out in such a manner
that layers of dough of extreme tenuity alternate with
layers of butter of similar tenuity ; for this purpose the
dough must be kept very cold, in summer by artificial
means.
Short Puff Paste is a mixture of equal parts of puff' paste
and short paste ; it is therefore less stratified than p%ff
paste. The doubling or tripling up and rolling out is called
in culinary language ‘ giving it a turn.’
A piece of puff paste a quarter of an inch thick will,
during baking in a well-heated dry oven, rise to the height
of two inches, and thus increase its perpendicular diameter
eight times, while there is no notable increase towards the
circumference.
The French pastrycooks call the excavation in the Hour
into which the liquid to be incorporated is placed une
fontaine {De la Varenne, l.c., p. 168) or une fosse.
364
THE SPIRIT OF COOKERY
All these varieties of paste can be made with oil, if this
be freed from its flavour or odour previous to use by sub-
jecting it to heat and frying a little bread in it. The
Spaniards facilitate the use of oil in pastry by mixing it
with heef suet ; the mixture acquires the consistency of
butter, and is then incorporated with the flour in the same
manner as this.
All the varieties of paste enumerated above were well
known more than two centuries ago, but they do not seem
to have been specifically known to antiquity. There are
apparently no records of the time and place at which flake
doiujh was invented, or at least developed. In parts of
Germany flake dough is also called Spanish dough, but no
ground for this appellation has ever been given.
Short Paste for Pies is made in the same manner and of
the same quantities of materials as the short paste for hot
psites. With acid fruit the under side of the pie-crust some-
times remains pasty and soft, and, from volatile acid, of un-
attractive taste. To avoid this, some cooks bake the crust
separately, and cut it in slices and serve it with the fruit,
but on a separate dish.
Noidlles Paste has already been referred to above under the
notes on soups ; remember that this paste contains no butter.
Page 230
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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exactly of the same materials in the same propoi’tion as the
scalded- water paste, but the water is cold, and consequently
the butter is not fused ; the paste therefore requires a great
deal more kneadiug than the hot one ; the fingers of the
operator are used as dividers of the paste into flakes, which
are again reunited by pressure with the palms.
Short Paste for Hot Pates is also made like the previous
kinds of paste, but the amount of fat is much greater, one
part of butter being incorporated with two parts of flour.
This paste should be kept cool, and not be worked with the
hand, but with a knife or a pestle ; for at temperatures
approaching that of the human body the paste loses its
cohesion and plasticity, and cannot be rolled out and
shaped. On account of this, some recipes diminish the
butter to one part upon four parts of flour.
P^(,f Paste or Plaice Dough {Pate feuilletee) is one of the
most remarkable achievements of magiric art. A stiff
dough made of flour, yolks, and water, is stratified with
cold butter by doubling up and rolling out in such a manner
that layers of dough of extreme tenuity alternate with
layers of butter of similar tenuity ; for this purpose the
dough must be kept very cold, in summer by artificial
means.
Short Puff Paste is a mixture of equal parts of puff' paste
and short paste ; it is therefore less stratified than p%ff
paste. The doubling or tripling up and rolling out is called
in culinary language ‘ giving it a turn.’
A piece of puff paste a quarter of an inch thick will,
during baking in a well-heated dry oven, rise to the height
of two inches, and thus increase its perpendicular diameter
eight times, while there is no notable increase towards the
circumference.
The French pastrycooks call the excavation in the Hour
into which the liquid to be incorporated is placed une
fontaine {De la Varenne, l.c., p. 168) or une fosse.
364
THE SPIRIT OF COOKERY
All these varieties of paste can be made with oil, if this
be freed from its flavour or odour previous to use by sub-
jecting it to heat and frying a little bread in it. The
Spaniards facilitate the use of oil in pastry by mixing it
with heef suet ; the mixture acquires the consistency of
butter, and is then incorporated with the flour in the same
manner as this.
All the varieties of paste enumerated above were well
known more than two centuries ago, but they do not seem
to have been specifically known to antiquity. There are
apparently no records of the time and place at which flake
doiujh was invented, or at least developed. In parts of
Germany flake dough is also called Spanish dough, but no
ground for this appellation has ever been given.
Short Paste for Pies is made in the same manner and of
the same quantities of materials as the short paste for hot
psites. With acid fruit the under side of the pie-crust some-
times remains pasty and soft, and, from volatile acid, of un-
attractive taste. To avoid this, some cooks bake the crust
separately, and cut it in slices and serve it with the fruit,
but on a separate dish.
Noidlles Paste has already been referred to above under the
notes on soups ; remember that this paste contains no butter.