Ordinary Short Paste
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
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 3 ingredients
- one lb. of flour over
- one-third pint of cold water
- one-half lb. of butter
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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- Sift one lb.
- of flour over the mixing-board;
- make a hollow in its midst, and put therein one-sixth oz.
- of salt, one-third pint of cold water, and one-half lb.
- of butter well softened—especially in winter.
- Mix the flour gradually with the butter and the water;
- mass the whole a moment or two, and knead it (see No.
- 2357) twice.
- Then roll it up in a ball;
- wrap it in a piece of linen that its surface may not dry, and put it aside in the cool.
- Remarks: A kneaded paste should be prepared either one day, or at least a few hours, in advance, in order that it may lose that elasticity which it acquires from the kneading.
- Pastes, after they have rested awhile, are much more easily treated, and bake a much more definite and lighter colour, than those that are used as soon as they are prepared.
Plating
Cookware for this recipe
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