306 Borders of White Paste

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Place 2 dl (7 fl oz or U.S. cup) water in a pan with 5 g ( oz) salt and 20 g ( oz) lard; bring to the boil, add 100 g ( oz) sifted flour and mix over heat until the mixture is cooked and leaves the side of the pan; turn out on to a marble slab.

Work 100 g ( oz) of a starch such as cornflour or arrowroot into the mixture; give 10 turns as for puff paste and allow to rest. Roll out the paste to approximately 7 mm (¼ in) thick and cut out shapes with a fancy pastry cutter to choice. Dry out the pieces in a hot-plate or slow oven and stick them on to the edges of the serving dish with a little flour paste.