Take two pints of flour and stir in half a pint
of double cream and a pinch of salt ; when mixed
roll out the paste and leave for half an hour ; add
half a pound of butter ; roll five times and cut out
into fancy shapes ; glaze with beaten yolk of egg
and bake.
Feuilletage, or French Puff- Paste.
Take one pound of good fresh butter, and the
same of sifted Vienna flour ; break some bits of
butter (very small) into the flour, put in the centre
half a teaspoonful of salt, and pour on just enough
water to dissolve it ; then take the yolks of two
eggs and add a little water to them, and moisten
the flour very gradually, and make it into a very
smooth paste, not very stiff. Take the remainder
of the butter, squeeze out any moisture there may
A LA MODE.
63
be, and form it into a ball (if it gets very soft put
it on ice). Next roll the crust out square and of
sufficient size to enclose the butter, flatten this a
little in the centre, and fold the crust well over, and
roll it out thin as lightly as possible ; this is one
turn ; then fold it in three and give it another turn,
and set it aside to cool for a few minutes ; give it
two more turns in the same way, rolling it each
time very lightly, but of equal thickness, and to its
full length ; let it again be put aside to get cold,
and after it has been twice rolled and folded in
three, give it half a turn by folding it once only,
and it will be ready for baking.
Flaky Crust.
Put one pound of flour in a basin, and mix into
it a teaspoonful of baking powder ; whip the whites
of two eggs to a stiff froth, and add them to the
flour with a gill of water, and work it into a stiff
paste ; flour the board, put the paste on it, and roll
it out to a very thin sheet. Divide half a pound
of butter into three portions ; take one part and
spread it all over the paste with a knife, sprinkle a
little flour over and fold the paste in three ; roll it
out and spread another portion of the butter over
it ; fold the paste again, and add the remaining
portion of the butter ; fold the paste again and roll
it out to the thickness required ; it should be baked
in a quick oven for about fifteen minutes.
Light Crust.
Make a soft paste with one pound of flour,
water, and a pinch of salt ; leave for half an hour.
64
PUDDINGS AND PAS TP V
roll it out, spread some fresh butter over it, fold and
roll it out again ; repeat this three or four times, cut
it out in fancy shapes, and bake in a quick oven.
Puff-Paste.
Dry and sift a pound of flour and put it on a
marble slab (if there is one) ; make a hole in the
centre, and put into it half a teaspoonful of salt and
not quite half a pint of water ; mix this in with a
knife till it is a clear smooth paste ; work it lightly
with the hands till it ceases to adhere to the board ;
let it remain to cool for two minutes, then flatten
the paste till it is an inch thick ; have ready three-
quarters of a pound of butter free from salt and
moisture, and lay the butter on in the centre, and
fold over the four sides of the paste so as to form a
square and completely hide the butter ; let this cool
for a few minutes, then dredge the slab or board
and the paste with flour, and roll the paste out till
it is three feet in length ; take care the butter does
not break through the flour ; fold over a third of the
length from one end, and lay the othe
Page 27
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
Take two pints of flour and stir in half a pint of double cream and a pinch of salt ; when mixed roll out the paste and leave for half an hour ; add half a pound of butter ; roll five times and cut out into fancy shapes ; glaze with beaten yolk of egg and bake.
Feuilletage, or French Puff- Paste.
Take one pound of good fresh butter, and the same of sifted Vienna flour ; break some bits of butter (very small) into the flour, put in the centre half a teaspoonful of salt, and pour on just enough water to dissolve it ; then take the yolks of two eggs and add a little water to them, and moisten the flour very gradually, and make it into a very smooth paste, not very stiff. Take the remainder of the butter, squeeze out any moisture there may
be, and form it into a ball (if it gets very soft put it on ice). Next roll the crust out square and of sufficient size to enclose the butter, flatten this a little in the centre, and fold the crust well over, and roll it out thin as lightly as possible ; this is one turn ; then fold it in three and give it another turn, and set it aside to cool for a few minutes ; give it two more turns in the same way, rolling it each time very lightly, but of equal thickness, and to its full length ; let it again be put aside to get cold, and after it has been twice rolled and folded in three, give it half a turn by folding it once only, and it will be ready for baking.
Flaky Crust.
Put one pound of flour in a basin, and mix into it a teaspoonful of baking powder ; whip the whites of two eggs to a stiff froth, and add them to the flour with a gill of water, and work it into a stiff paste ; flour the board, put the paste on it, and roll it out to a very thin sheet. Divide half a pound of butter into three portions ; take one part and spread it all over the paste with a knife, sprinkle a little flour over and fold the paste in three ; roll it out and spread another portion of the butter over it ; fold the paste again, and add the remaining portion of the butter ; fold the paste again and roll it out to the thickness required ; it should be baked in a quick oven for about fifteen minutes.
Light Crust.
Make a soft paste with one pound of flour, water, and a pinch of salt ; leave for half an hour.
roll it out, spread some fresh butter over it, fold and roll it out again ; repeat this three or four times, cut it out in fancy shapes, and bake in a quick oven.
Puff-Paste.
Dry and sift a pound of flour and put it on a marble slab (if there is one) ; make a hole in the centre, and put into it half a teaspoonful of salt and not quite half a pint of water ; mix this in with a knife till it is a clear smooth paste ; work it lightly with the hands till it ceases to adhere to the board ; let it remain to cool for two minutes, then flatten the paste till it is an inch thick ; have ready threequarters of a pound of butter free from salt and moisture, and lay the butter on in the centre, and fold over the four sides of the paste so as to form a square and completely hide the butter ; let this cool for a few minutes, then dredge the slab or board and the paste with flour, and roll the paste out till it is three feet in length ; take care the butter does not break through the flour ; fold over a third of the length from one end, and lay the othe