Pate nouille (Nouille Paste)

Ingredients

• lib. flour
• 1 ^ oz. butter
• 2 small whole or 3 yolks of eggs
• a pinch of salt
• a little milk or water

Method

1. 1

   Sift the flour on to the pastry slab, make a well in the centre.

2. 2

   Add the salt, eggs, and butter.

3. 3

   Mix thoroughly and knead to a stiff but elastic paste; a little milk or water should be added with the eggs.

4. 4

   Great care must, however, be taken not to make the paste too soft.

5. 5

   This paste requires at least fifteen minutes’ kneading.

6. 6

   Divide into pieces, roll out very thinly, and use as directed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

Pate nouille {Nouille Paste).— lib. flour, 1 ^ oz. butter, 2 small whole or 3 yolks of eggs, a pinch of salt, a little milk or water

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