Medium Puff-Paste
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- To every lb. of flour
- 8 oz butter
- 4 oz lard, not quite 1/2 pint of water
Instructions
- This paste may be made by the directions in the preceding recipe, only using less butter and substituting lard for a portion of it.
- Mix the flour to a smooth paste with not quite 1/2 pint of water;
- then roll it out 3 times, the first time covering the paste with butter, the second with lard, and the third with butter.
- Keep the rolling-pin and paste slightly dredged with flour, to prevent them from sticking, and it will be ready for use.