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French Paste

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Sift a quart of flour, and lay it in a pan.
  2. Make a hole in the middle, and put into it the white of an egg slightly beaten, a piece of butter the size of an egg, and a very little salt.
  3. Pour in gradually as much cold water as will moisten it.
  4. Mix it well with your hands, as rapidly as possible, and see that no lumps are left in it.
  5. Set it away to cool, and in a quarter of an hour roll it out, and spread over it half a pound of butter which has been kept in ice.
  6. Then fold up the paste with the four sides laid one over another, so as entirely to inclose the butter, and set it for half an hour in a cool place.
  7. Then roll it again;
  8. fold it, and give it another roll.
  9. Set it away again;
  10. and in half an hour roll it out twice more, and it will be fit for use.