Label
All
0
Clear all filters

Roy Andries De Groot

Pastry Crust for a Terrine

Pâté à Poncer

Rate this recipe

Preparation info
    • Difficulty

      Easy

    • Ready in

      15 min

Appears in
top 1000The Auberge of the Flowering Hearth
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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title