BREAD-AND-BUTTER PASTRY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
24.0 dozens
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Give six turns to half a pound of puff-paste, and roll it out to the thickness of a quarter of an inch.
  2. Cut this into bands about three inches wide, then cut these again into strips rather better than a quarter of an inch wide.
  3. Place them (on the cut side) on a baking-sheet in rows about two inches apart, so as to allow them sufficient room to spread out.
  4. Bake these strips of paste in a rather sharp oven.
  5. Just before they are done, glaze them by shaking some fine sugar over, and then salamander them.
  6. About two dozens of these are required for a dish.
  7. Spread them with some kind of preserve, and stick them together in pairs, to imitate bread-and-butter.
  8. Dish them up on a napkin, piled up in several circular rows, in a pyramidal form.
  9. This kind of pastry may also be dished up with some stiffly-whipped cream, seasoned with a glass of liqueur, in the centre.
Original Text
BREAD-AND-BUTTER PASTRY. GlVE six turns to half a pound of puff-paste, and roll it out to the thickness of a quarter of an inch; cut this into bands about three inches wide, then cut these again into strips rather better than a quarter of an inch wide, and place them (on the cut side) on a baking- sheet in rows about two inches apart, so as to allow them sufficient room to spread out. Bake these strips of paste in a rather sharp oven and just before they are done, glaze them; that is, shake some fine sugar over, and then salamander them. About two dozens of these are required for a dish; they must be spread with some kind of pre- serve, and stuck together in pairs, to imitate bread-and-butter; dish them up on a napkin, piled up in several circular rows, in a pyramidal form. This kind of pastry may also be dished up with some stiffly-whipped cream, seasoned with a glass of liqueur, in the centre.
Notes
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