Pâte Brisée, or French Crust for Hot or Cold Meat Pies

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

For the crust

two pounds and a quarter of fine dry flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
one pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small teaspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
the yolks of four eggs, well beaten, mixed with half a pint of cold water, and strained ↝ Egg, yolk only, raw [Eggs and omelets]
half a pint of cold water ↝ Water, tap [Tap water]

For a richer crust

two pounds of flour ↝ Flour, 00 [Cereal Grains and Pasta]
one of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of four eggs ↝ Egg, yolk only, raw [Eggs and omelets]
half an ounce of salt ↝ Salt, table, iodized [Spices and Herbs]
less than the half pint of water ↝ Water, tap [Tap water]

Instructions (7)

Sift two pounds and a quarter of fine dry flour.
Break into the flour one pound of butter.
Work them together with the fingers until they resemble fine crumbs of bread.
Add a small teaspoonful of salt.
Make them into a firm paste with the yolks of four eggs, well beaten, mixed with half a pint of cold water, and strained.
Alternatively, for a somewhat richer crust of the same kind, take two pounds of flour, one of butter, the yolks of four eggs, half an ounce of salt, and less than the half pint of water.
Work the whole well until the paste is perfectly smooth.

Original Text

PATE BRISÉE, OR FRENCH CRUST FOR HOT OR COLD MEAT PIES.

Sift two pounds and a quarter of fine dry flour, and break into it one pound of butter, work them together with the fingers until they resemble fine crumbs of bread, then add a small teaspoonful of salt, and make them into a firm paste, with the yolks of four eggs, well beaten, mixed with half a pint of cold water, and strained; or for a somewhat richer crust of the same kind, take two pounds of flour, one of butter, the yolks of four eggs, half an ounce of salt, and less than the half pint of water, and work the whole well until the paste is perfectly smooth.

Flour, 2-1/4 lbs.; butter, 1 lb.; salt, 1 small teaspoonful; yolks of eggs, 4; water, 1/2 pint. Or: flour, 2 lbs.; butter, 1 lb.; yolks of eggs, 4; water, less than 1/2 pint.

Notes

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