Galette Paste
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- one lb. of sifted flour
- one-third oz. of salt
- two oz. of powdered sugar
- one-quarter pint of water
- one-half lb. of softened butter
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Hollow out one lb.
- of sifted flour and put in its midst one-third oz.
- of salt, two oz.
- of powdered sugar, one-quarter pint of water, and one-half lb.
- of softened butter.
- Mix, taking care to include the flour only by degrees;
- thoroughly knead, that the ingredients may be well combined, and mass the paste together without making it too elastic.
- Leave it to rest in the cool for at least an hour;
- then roll it out thrice, at intervals of eight minutes, for the reasons given under the directions for puff-paste.
Plating
Cookware for this recipe
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Chef's knife
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Sieve
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Rolling pin