Pate Sable

Ingredients

• 2 eggs, lightly beaten
• 1% cups butter
• 2 cups flour
• 1to3 tablespoons whipping cream

Method

1. 1

   With an electric beater, beat the eggs one at a time into the butter until thoroughly combined.

2. 2

   Add the sugar and beat until smooth.

3. 3

   With a fork, cut in the flour and as much of the cream as needed to permit the mixture to be gathered into a ball.

4. 4

   Form a ball and refrigerate the dough at least 2 hours, or until thoroughly chilled.

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 54. The excerpt below is the record exactly as published.

PATE SABLE 1% cups sugar . Preheat oven to 300°. . Grate the rinds off the lemons and reserve. Squeeze the lemons and set the juice aside. . Break the eggs into a small bowl. Add the sugar and beat until thick and lemon-colored, approximately 5 minutes. . Whip the cream until soft peaks form. Fold into the egg/sugar mix- ture. Add the reserved lemon juice and rind and fold just to blend. . Roll out the Pate Sablé on a pastry board; cut a circle 10 inches in di- ameter. Line a 9-inch pie pan with the dough and flute the edges. Pour the lemon filling into the pie dough and bake in preheated oven for 45 minutes. PATE SABLE 2 eggs, lightly beaten 2 cups flour 1% cups butter 1to3 tablespoons whipping Y2 c

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