1321. PUFF-PASTE PLAITS

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. Give nine turns to half a pound of puff-paste.
  2. Roll it out to the thickness of the eighth part of an inch.
  3. Cut this into bands about five inches in width.
  4. Divide these into narrow strips a quarter of an inch wide.
  5. Take four of these strips, and after fastening them together at one end with a little egg or water, plait them neatly but rather loosely together.
  6. When finished, fasten the ends as each plait is completed.
  7. Place it on a baking-sheet.
  8. When they are all ready, egg them over, and bake them of a light colour.
  9. When done, let them be glazed as usual.
  10. Just before sending these cakes to table, decorate them by placing in the small cavities some dots of bright currant or apple-jelly, and some greengage-jam.
Original Text
1321. PUFF-PASTE PLAITS. Give nine turns to half a pound of puff-paste, roll it out to the thickness of the eighth part of an inch, and then cut this into bands about five inches in width, and divide these into narrow strips a quarter of an inch wide. Take four of these strips, and after fastening them together at one end with a little egg or water, plait them neatly but rather loosely together, and when finished, fasten the ends as each plait is completed. Place it on a baking-sheet, and when they are all ready, egg them over, and bake them of a light colour, and when done, let them be glazed as usual. Just before sending these cakes to table, decorate them by placing in the small cavities some dots of bright currant or apple-jelly, and some greengage-jam.
Notes
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