689. Pâte d’Office, or Confectioner’s Paste.—Weigh half a pound of flour, which put upon your slab, make a hole in the centre, in which put six ounces of sifted sugar, mix it well with four eggs into a stiffish paste, having first well dissolved the sugar with the eggs, work it well, it is then ready for use.
This paste was very much used when pièces montés were so much in vogue, but in the several receipts in which it is referred to, it is used upon quite a new principle, and very much simplified; this paste, with the above proportions, ought to be very stiff, but still pliable enough to be worked without breaking; should it be too stiff add more eggs, or too soft more flour; the half or quarter of the above quantity may of course be made.