4oz. of fine flour
↝ Flour, 00
[Cereal Grains and Pasta]
1oz. of fresh butter
↝ Butter, stick, unsalted
[Dairy and Egg Products]
half an egg
↝ Eggs, Grade A, Large, egg whole
[Dairy and Egg Products]
a teaspoonful of lemon juice
↝ Lemon juice, raw
[Fruits and Fruit Juices]
a pinch of salt
↝ Salt, table, iodized
[Spices and Herbs]
just enough water to bring it all to a smooth stiff paste
↝ Water, tap
[Tap water]
Instructions (2)
make a paste with the ingredients
bring it all to a smooth stiff paste
Original Text
· last edited 4 days ago
Pastry.—For cassollettes, cornets, canols, &c., make
a paste with 4oz. of fine flour, 1oz. of fresh butter,
half an egg, a teaspoonful of lemon juice, a pinch
of salt, and just enough water to bring it all to a
smooth stiff paste.