1253. SHORT-PASTE FOR TIMBALES, ETC.

The modern cook · Charles Elmé Francatelli · 1846

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

Ingredients (5)

INGREDIENTS

One pound of flour
half a pound of butter
a teaspoonful of salt
the yolks of two eggs
nearly half a pint of water

Instructions (1)

Make a well in the centre of the flour, place in this the yolks of eggs, salt, butter, and two-thirds of the water, then work the whole together with the hands into a somewhat firm paste; dip the fingers into the flour, to separate some of the paste that may adhere to them, sprinkle a little water over it, and then work the whole together into a ball, and keep it in a cloth till wanted for use.

Original Text

1253. SHORT-PASTE FOR TIMBALES, ETC.
INGREDIENTS:—One pound of flour, half a pound of butter, a teaspoonful of salt, the yolks of two eggs, and nearly half a pint of water.
Make a well in the centre of the flour, place in this the yolks of eggs, salt, butter, and two-thirds of the water, then work the whole together with the hands into a somewhat firm paste; dip the fingers into the flour, to separate some of the paste that may adhere to them, sprinkle a little water over it, and then work the whole together into a ball, and keep it in a cloth till wanted for use.

Notes

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