vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pate d Clioax (Choux Paste for Sweet Dishes)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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 The new century cookery book (1901) by Charles Herman Senn, page 522. The excerpt below is the record exactly as published.
2 or 3 eggs. Put the cream, sugar, butter, orange-flower water, and salt in a stewpan, and when at the boiling-point stir in enough sifted flour to form a dry paste, and work over the fire till the flour is cooked. When a little cool add two or three eggs. PATISSERIE, ETC. 60 1948. Pdte brisee d VAncliois (. Anchovy Paste Crust for Savouries). — 6 oz. flour, 2^ oz. butter, 1 egg, 1 tablespoon milk or cream, 1 teaspoonful anchovy essence or anchovy paste. Sift the flour, rub in the butter, add the anchovy, the egg, and sufficient cream or milk to work it into a stiff but smooth paste. Line moulds &c. as directed. 1949. Pdte a Pate (Raised Pie Crust). — 1 lb. flour, 1 gill milk, 4 oz. lard. Sift the flour, put the milk and lard into a small stewpan, and beat up. Mix a small quantity of water with this, and work into the flour to produce a firm but smooth paste. Use the paste for lining, and covering for raised pies, pork or game. 1950. Hough Puff or Half-Puff Paste ( Demi-feuilletage ). — 1 lb. flour, 12 oz. butter, a pinch of salt, lemon-juice, and water. Sift the flour on to a paste-board, make a well, and put in half a tablespoonful of lemon-juice, the salt, and an ounce of the butter ; add enough water to make a smooth yet stiff paste. Roll out, fold in the remainder of the butter, and proceed in the same manner as directed in No. 1944. Roll and fold four times in all. This paste is used for meat or fruit pie crust, tartlets, &c. 1951. Pdte d Clioax ( Choux Paste for Sweet Dishes). — ( lb. butter, 1 pint water, 1 lemon, 2 oz. sugar, a pinch of salt, 2 or 8 eggs, about 4 oz. flour
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Cook this with the app: pantry check, scaling, and the assistant.