Bread-and-butter Pastry
From The modern cook (1862).
Source and licence
From The modern cook (1862), printed page 425, digitised by the Internet Archive: https://archive.org/details/b21530257
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- a pound of puff-paste
- a glass of liqueur
Method
- Give 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 bakingsheet 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 dozen of these are required for a dish : they must be spread with some kind of preserve, 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.