The Pytchley book of refined cookery and bills of fare

Sift half a pound of flour on a pastiy board and arrange in a circle, put in half an ounce of salt, a gill of water, and the yolk of one egg, make a soft smooth dough, cover with a cloth, and let it remain ten minutes ; wash half a pound of butter in cold water, dry in a cloth and roll it out to a flattish shape — flour the pastry board ; roll out the dough to the same shape, only a little larger than the butter, put the butter on the dough and wrap it round the butter with p 210 THE PYTCHLEY COOKERY BOOK. the hand ; then roll it out to the thickness of a quarter of an inch, fold the paste in three and roll it out again, turn it from the right and roll out, from the left and roll out, fold it in three twice more, rolling it out each time ; it is then ready for use. PATE CITAUDE PASTRY. No. 367. Make a paste of two pounds of sifted flour, one pound of butter, the yolks of three eggs, salt to taste, and about half a pint of cold water, knead the whole until it becomes a smooth and rather a hard paste, put it in a damp napkin for an hour, butter a raised pie-dish and line it with the paste about half an inch thick and about half an inch above the dish ; line the inside of the pastry with buttered paper and fill with flour or rice, cover the rice or flour with another piece of paper and wet the top of the pastry all round, and put a covering of thin pastry over it ; trim neatly, make a hole in the centre and ornament with scrolls or leaves, egg the surface and bake a nice light brown for about an hour; remove the cover, take out the rice or flour and buttered paper, take the case out of the dish, egg it all over inside and out, and put it in the oven until all the moisture evaporates. PUFF PASTE. No. 36S. Sift on a pastry board half a pound of flour, make a hole in the centre, into which put three ounces of butter, a little salt, and a table-spoonful of water; work them to- gether until smooth, place three ounces more butter in the centre and close the paste over it. Roll it then out with a roller to a thin paste on the board, fold it up again in three folds and roll out again ; repeat this twice, allowing an interval of six or seven minutes ; flour the board if necessary, and it will be fit for use. PASTRY AND FRYING BATTERS. 2 1 1 PASTRY FOR FRUIT TART. No. 369. Sift half a pound of flour on the pastry board, make a hole in the centre, and into this put a quarter of an ounce of salt and one and a half ounces of sugar — break up into small pieces a quarter of a pound of butter, wash and dry it and add the yolk of one egg ; knead it all together and add sufficient water by degrees to make it a smooth, stiff paste ; roll in a moist cloth until wanted. NOUILLES PASTE FOR CUTLETS , CHICKEN, AND SOUP. No. 370. Mix half a pound of flour with three eggs until it becomes a thick, smooth paste, roll it out very thin, cut it in strips an inch wide and place four or five of these on the top of each other, shred them in thin slices like vegetables in Julienne soup, throw them on a sieve to diy ; when dry, they can be kept in a tin for two or three weeks. FRYING BATTER. No. 371.