Bordures en Pâte Blanche (White Paste Borders)

Ingredients

• 1 décilitre water
• 5 grammes salt
• 20 grammes lard
• 100 grammes sifted flour
• 100 grammes starch
• repère

Instructions

1. Bring 1 décilitre of water, 5 grammes of salt and 20 grammes of lard to the boil in a saucepan.
2. Add 100 grammes of sifted flour and dry the paste out thoroughly.
3. Turn it out onto a marble slab and work in 100 grammes of starch until absorbed.
4. Give the paste 10 turns and let it rest.
5. Roll it out 7 millimetres thick and cut it as wanted with a special cutter.
6. Dry the pieces in the drying oven.
7. Stick them onto the edges of the dish with repère.