1. Best Feuilletage. — Take 16 units flour and mix it to a
stiff paste with water, 2 units egg, some salt, and | unit lemon
juice. The amount of water cannot be given, as it varies both
with the flour and the butter. The rule is, lay paste and butter
before you, press each with the forefinger, using the same force.
The dent should be the same depth— that is, paste and butter
should be the same consistency. Form the paste into a ball, and
press it out with the knuckles to a circle, thicker in the middle
than the sides. Take 16 units of butter✪ Best Feuilletage free from water, and as
as possible ; make it into a ball, roll it in flour, and put it in
the centre of the circle of dough. Fold the edges on it, taking
care to cover the butter w'ell. Turn the whole upside down on a
floured pasteboard, and press out with the knuckles carefully to an
oblong. Give one roll, and again turn upside down. Fold in three.
Shift it on the board, so that the folded edges are to your right and
left hand, and roll out carefully to three-quarters of an inch thick,
and about eighteen inches long. Fold again in three, and set aside
for ten minutes in a cool place. Shift as before, and give two more
rolls and turns. Set it aside again, and finish with three turns, or
seven in all. The great art is not to let the butter break through
the paste. To prevent this —
1. The butter must be solid.
2. It must be of like consistency with the dough.
3. It must be well worked, and not grainy in texture.
It may be made easier to the beginner by dividing the flour and
water paste into two equal j)ortions, and rolling each out like a
platter to exactly the same size. Spread the butter on one, lay the
other over as for a sandwich, pinch the edges, and proceed.
'I’liis pa.ste, well made, cannot ’he surpassed. It can he made
3“ X
322 The Complete Indian
equally well with suet brayed in a mortar till of the consistency of
butter, or with half butter and half suet. Proportions, 12 units to
16 of flour. It requires an even oven with a good top heat. In hot
weather ice is a necessity to cool both dough and butter. Margarine
makes excellent pastry. Proportions, 12 to 16.
2. Short Crusts for Sweet Tarts.— Sixteen units of flour, 8
of butter, 4 of sugar, 2 of yolk of egg, 5 of milk and water✪ Short Crusts for Sweet Tarts : mix
all together to a paste.
3. Suet Crust. — For dumplings, &c. Sixteen units prepared
patent flour (see Bread), 10 of finely chopped suet. Mix with milk
to a paste not too stiff.✪ Suet Crust Unsurpassed for roly-polys, meat puddings,
and all things requiring a light suet paste. It can be boiled or
baked. In the former case always use a tin mould with a cover
instead of a basin and cloth ; even roly-polys are best made so by
lining the mould with the paste, then filling with alternate layers
’am and paste.
4. Patties. — Do not fold the. feuilletage more than seven times,
roll three-quarters of an inch thick, cut M'ith a round-fluted tin
cutter two inches in diameter, and mark with a smaller one for
the lid. Bake, and scoop out the inside. Patties may be filled
with anything and everything. When filled with sweets they are
called mirletons or cheese-cakes.
Page 224 · 3 recipe records on this page
Presented as published in 1898. 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
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1. Best Feuilletage. — Take 16 units flour and mix it to a
stiff paste with water, 2 units egg, some salt, and | unit lemon
juice. The amount of water cannot be given, as it varies both
with the flour and the butter. The rule is, lay paste and butter
before you, press each with the forefinger, using the same force.
The dent should be the same depth— that is, paste and butter
should be the same consistency. Form the paste into a ball, and
press it out with the knuckles to a circle, thicker in the middle
than the sides. Take 16 units of butter free from water, and as
as possible ; make it into a ball, roll it in flour, and put it in
the centre of the circle of dough. Fold the edges on it, taking
care to cover the butter w'ell. Turn the whole upside down on a
floured pasteboard, and press out with the knuckles carefully to an
oblong. Give one roll, and again turn upside down. Fold in three.
Shift it on the board, so that the folded edges are to your right and
left hand, and roll out carefully to three-quarters of an inch thick,
and about eighteen inches long. Fold again in three, and set aside
for ten minutes in a cool place. Shift as before, and give two more
rolls and turns. Set it aside again, and finish with three turns, or
seven in all. The great art is not to let the butter break through
the paste. To prevent this —
1. The butter must be solid.
2. It must be of like consistency with the dough.
3. It must be well worked, and not grainy in texture.
It may be made easier to the beginner by dividing the flour and
water paste into two equal j)ortions, and rolling each out like a
platter to exactly the same size. Spread the butter on one, lay the
other over as for a sandwich, pinch the edges, and proceed.
'I’liis pa.ste, well made, cannot ’he surpassed. It can he made
3“ X
322 The Complete Indian
equally well with suet brayed in a mortar till of the consistency of
butter, or with half butter and half suet. Proportions, 12 units to
16 of flour. It requires an even oven with a good top heat. In hot
weather ice is a necessity to cool both dough and butter. Margarine
makes excellent pastry. Proportions, 12 to 16.
2. Short Crusts for Sweet Tarts.— Sixteen units of flour, 8
of butter, 4 of sugar, 2 of yolk of egg, 5 of milk and water : mix
all together to a paste.
3. Suet Crust. — For dumplings, &c. Sixteen units prepared
patent flour (see Bread), 10 of finely chopped suet. Mix with milk
to a paste not too stiff. Unsurpassed for roly-polys, meat puddings,
and all things requiring a light suet paste. It can be boiled or
baked. In the former case always use a tin mould with a cover
instead of a basin and cloth ; even roly-polys are best made so by
lining the mould with the paste, then filling with alternate layers
’am and paste.
4. Patties. — Do not fold the. feuilletage more than seven times,
roll three-quarters of an inch thick, cut M'ith a round-fluted tin
cutter two inches in diameter, and mark with a smaller one for
the lid. Bake, and scoop out the inside. Patties may be filled
with anything and everything. When filled with sweets they are
called mirletons or cheese-cakes.