Cassolette Paste

Ingredients

• 1 lb. flour
• 1.5 oz. butter
• 1 egg
• a little water
• a teaspoonful of lemon-juice
• a pinch of salt

Method

1. 1

   Mix flour and salt, rub in butter until smooth.

2. 2

   Moisten with egg, lemon juice, and a little water, mixing into a smooth, stiff paste.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 87. The excerpt below is the record exactly as published.

cassolette paste. Prepare the cassolette paste as directed below, roll out very thin ; line ten or twelve little round fluted moulds, place a round of buttered paper in each, fill up with rice, and bake for fifteen minutes in a moderately heated oven. Take out rice and papers,- replace them on a baking sheet in the oven, so that they become quite crisp, then put on sieve to cool. Cut the lax, tongue, and gherkins into little strips ; season lightly with oil, vinegar, and chopped herbs ; fill the little cases carefully with this ; stone the olives, and place one in the centre of each. Cream the butter, put it in a forcing bag or paper cornet with a fancy piping tube, and ornament the edges and surface to taste. Keep in a cool place until required for table, then dish up on little round glass saucers, and garnish with tiny bunches of ~ shredded celery and sprigs of parsley. 69. Cassolette Paste. — \ lb. flour, lfoz. butter, i an egg, a little ivater, a teaspoonful of lemon-juice, a pinch of salt. Put the flour into a basin, add the salt and rub in the butter until quite smooth ; then moisten with the egg, the lemon-juice, and a very little water

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