Very Rich Puff Paste
Origin: London, England
Source: Anonymous, 1846
Ingredients
- equal quantities butter
- equal quantities flour
- 1 egg
Instructions
- Dry the flour for a short time before the fire. Mix equal quantities of butter and flour together. Fold and roll the paste five or six times. An egg, well beaten, may be mixed into the paste if desired. This paste is well suited to vol-au-vents and tartlets.