vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Dressing Paste (Pate a Paté)
From A guide to modern cookery, 1909
Serves 2
Keep the paste somewhat firm.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 398. The excerpt below is the record exactly as published.
DRESSING PASTE (Pate a Paté) Take one Ib. of sifted flour, four oz. of butter, one egg, one- third oz. of salt, and one-fourth pint of water. Mix as already 696 GUIDE TO MODERN COOKERY directed ; knead twice; roll up the paste, and set it in the cool to rest. This paste should be kept somewhat firm. 2360—DRESSING PASTE WITH LARD Take one lb. of sifted flour, four oz. of lard, one-quarter pint of tepid water, one egg, one-third oz. of salt
Cook this with the app: pantry check, scaling, and the assistant.