Puff Paste, Household

Ingredients

• ten ounces of butter
• a pound of flour
• a pinch of salt
• the white of an egg
• a small quantity of water
• the juice of a lemon

Method

1. 1

   Beat out the water from the butter.

2. 2

   Rub two ounces of this into the flour until fine, add salt.

3. 3

   Whisk the egg white, mix with lemon juice and water, stir into flour to make a paste.

4. 4

   Roll it out, roll out the remaining butter, lay it on the paste, sift flour over it, fold into three, and roll out twice.

5. 5

   Let it cool for an hour or more, then roll it out very thin and bake in a quick oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1398. The excerpt below is the record exactly as published.

Puff Paste, Household.— Beat out the water from ten oimccs of butter. Rub two ounces of this into a pound of flour till it is quite fine, and add a pinch of salt. Whisk the white of an egg, and mix with it the juice of a lemon and a small quantity of water. Stir this into the flour to make a paste. RoU it out, and be careful to roll it one way and straight from you. Roll out the remainder of the butter, lay it on the paste, sift a little flour over it and the rolling-pin, fold the paste into three, and roU it out twice. Let it lie in a cool place for some time ; an hour will do, but twelve hours will be better. Before using it roU it out very thin; it can scarcely be too thin. Bake in a quick oven. Be careful to handle the paste as lightly as possible, and. to make it in a cool place with cool hands. Puff Paste Patties, or Small Vol- au-Vents. — Make some puff paste. Give_ it eight turns, and put it in a cool place or on ice PTTP (667) PUL for a little while, then roll it out to the thick- ness of ii quarter of an inch. Take two plain or iiuted pastry-cutters, one half the size of the other. Dip the larger into hot water, and stamp out as many rounds as are required. Place these on a balcing-sheet, and brush them over with egg, then dip the smaller cutter into hot water, and press it about half through the rounds in the centre. 'Bake in a quick oven, and when they are done enough take out the small rounds of crust from the top with a sharp knife, and scoop out the crumb and the soft part from the inside. Before sending them to table fill the inside with any one of the different kinds of patty meats. These are com- posed of savoury minces, made of poultry, game, or fish. Lay the little lid on the top, and serve. Time to bake the patties, eighteen to twenty minutes. Ptiff Paste Rings or Pyramids (a pretty dish for a Juvenile Party). — Roll out some good pufE paste to the thickness of a quarter of an inch. Stamp it out first in a round the size of the inside of the dish upon which the pastry is to be served, and after- wards in rounds, gradually decreasing in size, until one is cut to lay on the top of the pyra- mid. Brush these rings over with egg, and bake them separately on balcing-sheets till they are done enough. Lay them one on the top of the other in gradation, spread bright- coloured jam of different colours on the rims, and crown the pyramid with a dried ajiricot, or any suitable ornament. If liked, three or foiu" small pyramids may bo made instead of one large one. The rounds may then be formed into rings by stamping a small cutter through the centre, the holes in the rings may be filled with bright-coloured jam, and the pastry may be covered with sifted sugar. Time to bake the Tounds, fifteen to twenty-five minutes, accord- ing to size. Puff Paste Tartlets.— Take half a pound of puff paste and give it eight tiuTis; roll it out to the thickness of a quarter of an inch. Dip a plain or fluted cutter, an inch and three- quarters in diameter, into hot water, and stamp out as many rounds as will be required. Gather the trimmings of the paste together, and roll it to the thickness of the sixth of an inch. Dip the cutter again in hot ■water, stamp out again the same number of rounds, and form them into rings, by pressing a smaller cutter, an inch in diameter, quite through them. Moisten the edges of the rounds, and lay the rings upon them to form the rims of the tartlets. Bake in a mode- rate oven, and whilst they are warm fill them with good jam. Place upon this a little orna- ment of pastry, made of the remnants. If the tartlets are wanted hot, put them into the oven for a minute before sending them to table. They are, however, generally served cold. Time to bake, ten to twelve minutes. Sufficient, a dozen for a dish. Puff Puddings. — Beat four ounces of butter

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