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Auguste Escoffier

4313 Suet Paste

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Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

  • 500 g (1 lb 2 oz) sifted flour
  • 300

Method

Separate the suet into pieces, remove any connective tissue, chop finely and place in a well in the flour. Add the salt and water and mix together bringing in the flour a little at a time. Roll into a ball; do not knead it and keep in a cool place until required.

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