Pastry Crust for a Terrine

Pâté à Poncer

Preparation info

    • Difficulty

      Easy

    • Ready in

      15 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

Ingredients

Staple Items

  • Sweet butter (½ lb.)
  • Sugar (¼ tsp)
  • Egg yolks (

Method

Pour flour into pile in center of heavy board or marble top. Make well in center of pile and put in the ½ pound of butter cut into small bits, the 4 yolks, the 2 teaspoons of salt and