Pate d'office

Ingredients

• a pound of flour
• half a pound of powdered sugar
• two whole eggs and the yolks of two more
• a level teaspoonful of salt

Method

1. 1

   Sift flour on a board, make a hollow in the middle, and add sugar, eggs, and salt.

2. 2

   Mix to a smooth paste and knead until firm.

3. 3

   If too dry, add egg-yolks.

4. 4

   Roll out and use for custards and creamy pies.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 251. The excerpt below is the record exactly as published.

half a pound of powdered sugar, two whole eggs and the yolks of two more, and a level teaspoon- ful of salt ; mix these ingredients to a smooth paste with the tips of the fingers, and then knead the paste thoroughly as directed in the recipe for puff-paste, until it is smooth and firm; if the paste is too dry to knead well, add one or more egg-yolks, to produce the proper consistency, and then roll it out and use it. Office^paste is used for making foundations and ornaments for various custards, baked egg- puddings, and creamy pies ; it is palatable, and more digest- ible than pastry made with butter or shortening. FRUIT PATTIES. After puff-paste is made, cut patty-cases from it with the round pastry-cutterS, a picture of which is given ; the cut- ters are either fluted, as shown in the case, or plain circles, like the one in the engraving below. The cut of the first stage of patties shows the round for a patty, and the pastry from which it is cut; that of the second stage shows the plain cutter, one round of pastry with some mince-meat laid on it, a second round laid over the mince-meat, and then the two pressed together by the use of a small cutter, the under edges of the top round being wet to retain it in place while the patty is being baked ; the top of the patty is gilded with beaten egg before it is baked. Open patties are- made like the cases fof oyster patties, and after they are cold they are filled with any good preserved fruit, and dished on a napkin, as shown in the last engraving which accompanies this recipe. CREAM CRUST. Add half a level teaspoonful of salt to half a pint of cream, and then stir in enough sifted flour to make a pastry suffi- SECOND-COURSE SWEETS. 473 Fluted and Plain Patty-Cutters in Case. E ?<kj> 'h- Sill ifi finr^^i-*^ "N r 3'- ^r- --' ~ -" ■JLJLift J Patties, First Stage. s>u • Lite*- - _ _ . s'"^ -_: , ^ »'.r Patties, Second Stage. DM of Fruit Pttttiaa. 474 PRACTICAL AMERICAN COOKERY. ciently stiff to roll out ; handle this pastry as little as possi- ble, and use it as soon as it is made. Sour cream may be used, a teaspoonful of saleratus being dissolved in each pint before it is mixed with the flour. LARD PIE-CBUST. Chop together in a bowl one pound of flour

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