German Paste

Ingredients

• a pint of flour
• three or four eggs
• a little salt
• a lump of butter the size of a walnut
• some water

Method

1. 1

   Make a well in the centre of the flour, fill it with eggs, salt, butter, and water; work the paste thoroughly, roll it out twice, cut into pieces about two inches long, sprinkle with flour, cut into fine strips, spread out on paper for an hour, turn occasionally, poach in boiling salt water for 7-8 minutes, drain, and place in a tammy until dry.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 118. The excerpt below is the record exactly as published.

German paste. Maquereaux ou sauce aux Boiled mackerel and mussel sauce. moules. Langue de bœuf en papillote. Slices of tongue in cases. Poularde rôtie. Roast pullet. Céleri-rave à la sauce blanche. Celery roots with white sauce. Gelée au jus de grenades garnie. Pomegranate jelly. German paste. Make a well in the centre of a pint of flour, and fill it with three or four eggs, a little salt, a lump of butter the size of a walnut, and some water

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