Best Feuilletage

Ingredients

• 16 units flour
• 2 units egg
• | unit lemon juice
• 16 units of butter
• some salt

Method

1. 1

   Mix flour to a stiff paste with water, egg, salt, and lemon juice.

2. 2

   Form into a ball, press out to a circle, place butter in the center, fold edges over, and roll out.

3. 3

   Give multiple turns and rolls, ensuring butter does not break through the paste.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 224. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.