Pate Puchesse

Ingredients

• 1 pint cream
• 2 oz. caster sugar
• j lb. butter
• 1 teaspoonful orange-flower water
• a pinch of salt
• flour
• 2 or 3 eggs

Method

1. 1

   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.

2. 2

   When a little cool add two or three eggs.

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 Puchesse. — 1 pint cream, 2 oz. caster sugar, j lb. butter, 1 teaspoonful orange-flower water, a pinch of salt, flour, 2 or 3 eggs

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