756. PATE-CHAUD OF GODIVEAU, A LA CIBOULETTE.
To one pound and a half of sifted flour, add three-quarters of a
pound of butter, the yolks of two eggs, a tea-spoonful of salt, and
about a gill and a half of cold water, then knead the whole into a fine
smooth paste. Take rather more than two-thirds of this, mould it
into a round ball with the palm of the hand, and afterwards roll it
out to the size of a common dinner-plate; then with the fingers of
both hands, take up the edge of the paste to the depth of two inches,
and gather into the shape of a round or oval purse (according to
the shape of the dish): and having previously buttered a raised pie
mould for the purpose, line it with the paste by first rolling it out
and then pushing the paste into the mouldings of the case with
another piece of paste, used as a cushion for the purpose. When the
mould is thus lined, fill it with some godiveau (No. 251), previously
mixed with some chopped chives or green onions, parsley, and mush-
rooms; smooth the top over with the blade of a knife dipped in water,
cover the pie with the remainder of the paste, and after it has been
neatly fastened and trimmed round the edge, nip it round with the
pastry-pincers; place upon the top a circular piece of puff-paste, egg
this over with the pastry-brush, and score it with the point of a small
knife, forming some device or ornament. Make a small hole in the