To make Puff-Paste divers ways: The fifth way

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Work up a quart of flour with half a pound of butter, three whites of eggs, and some fair spring water, make it a pretty stiff paste, and drive it out, then beat half a pound of more butter of equal hardness of the paste, and lay it on the paste in little bits at three several times, roul it out, and use it for what use you please.

Drive the paste out every time very thin.