Pate Brisée, or French Crust for Hot or Cold Meat Pies

Name: Pate Brisée, or French Crust for Hot or Cold Meat Pies
Cuisine: United Kingdom
Ingredients: water, ½ pint. Or: flour, 2 lbs.; water, less than ½ pint.; Flour, 2¼ lbs.; Yolks of eggs, 4; butter, 1 lb.; salt, 1 small teaspoonful

Preparation info

Difficulty
Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

Flour, 2¼ lbs.
butter, 1 lb.
salt, 1

Europe
United Kingdom
Pastry
Vegetarian

Method

Sift two pounds and a quarter of fine dry flour, and break into it one pound of butter, work them toget