1252. FRENCH-PASTE, FOR RAISED PIES.

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

One pound of flour
four ounces of butter
a teaspoonful of salt
a gill and a half of cold water

Instructions (4)

Place the flour on the slab, spread it out in the centre, then add the salt, water, and butter, and proceed to work the whole together with the hands into a very firm paste in the following manner:
When the ingredients have been worked into a paste, this must be brought to the edge of the slab; then use the palms of both hands, applying them alternately, with great force, to spread and divide the paste into small parts; sprinkle a few drops of water over the paste, and knead it together: this is called breaking and kneading, and must be repeated three or four times.
The paste must then be gathered up, placed in a clean rubber, and finally kneaded together by pressing upon it with the elbow.
It will then be ready for use.

Original Text

1252. FRENCH-PASTE, FOR RAISED PIES.
INGREDIENTS:—One pound of flour, four ounces of butter, a teaspoonful of salt, a gill and a half of cold water.
Place the flour on the slab, spread it out in the centre, then add the salt, water, and butter, and proceed to work the whole together with the hands into a very firm paste in the following manner:— When the ingredients have been worked into a paste, this must be brought to the edge of the slab; then use the palms of both hands, applying them alternately, with great force, to spread and divide the paste into small parts; sprinkle a few drops of water over the paste, and knead it together: this is called breaking and kneading, and must be repeated three or four times. The paste must then be gathered up, placed in a clean rubber, and finally kneaded together by pressing upon it with the elbow. It will then be ready for use.

Notes

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