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Pate Brisee

Name: Pate Brisee
Yield: 5 servings
Ingredients: two pounds and a quarter of fine dry flour; one pound of butter; a small teaspoonful of salt; the yolks of four eggs; half a pint of cold water

From Modern cookery, in all its branches, 1884

Serves 5

This crust is suitable for hot or cold meat pies.

Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 313. The excerpt below is the record exactly as published.

PATE BRIS^E; OR FRENCH CRUST FOR HOT OR COLD MEAT PIES. Sift two pounds and a quarter of fine dry flour, and break into it one pound of butter, work them together with the fingers until they resemble fine crumbs of bread, then add a small teaspoonful of salt, and make them into a firm paste, with the yolks of four eggs, well beaten, mixed with half a pint of cold water

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