Pate Brisee

Ingredients

• a quarter of a pound of butter
• a pound of flour
• a small tea-spoonful of salt
• a third of a pint of milk
• two fresh eggs

Method

1. 1

   Rub the butter into the flour, add salt, and mix in beaten eggs and water to form a stiff paste.

2. 2

   Roll out and give it two or three turns before baking.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1105. The excerpt below is the record exactly as published.

Pate Brisee (see Cmst, Pate Brisee), or as follows : — Eub a quarter of a pound of butter into a pound of flour. Sprinkle over it a small tea-spoonful of salt. Put another quarter of a pound of butter into a saucepan, with the third of a pint of milk. Stir it over a gentle fire until the butter is dissolved, then pour the liquid over the flour, and stir it to a smooth stiff paste. Dredge some flour over it ; give it two or three turns, and mould it into the proper shape before it has had time to cool. Time to bake raised pies, from two to five hours, according to size. Paste, French, for Meat Pies, Hot or Cold. — Put a pound of flour into a bowl, and rub lightly into it half a pound of fresh butter. Add half a tea-spoonful of salt, and make the mixture up into a smooth stiff paste, by stirring into it two fresh eggs

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