Special Paste for Tartlets and Barquettes

Ingredients

• one lb. of flour
• one-eighth oz. of salt
• one-half lb. of cold, melted butter
• one egg
• the yolks of two
• a few drops of water

Method

1. 1

   Sift flour on to a mixing-board; make a hole in the centre, into which put salt, melted butter, one whole egg, the yolks of two eggs, and a few drops of water.

2. 2

   Mix the whole into a paste, handling it as little as possible; roll it into a ball, and put it aside in the cool for two hours.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 96. The excerpt below is the record exactly as published.

Special Paste for Tartlets and Barquettes.—Sift one lb. of flour on to a mixing-board; make a hole in the centre, into which put one-eighth oz. of salt, one-half lb. of cold, melted butter, one egg, the yolks of two, and a few drops of water

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