The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

twice over, lay it in a cold place a quarter of an hour, give another roll and it is ready for use where required; this paste is mostly used for fruit tarts, for which it is well adapted. No. 1135.[13] _Pâte à dresser._ Put three pounds of the best flour upon your pastry slab, make a hole in the centre, in which put a pound of butter, half an ounce of salt, and the yolks of six eggs; the butter must not be too firm, add half a pint of water, squeeze all well together with your hand, mixing the flour in by degrees, tearing well to pieces with the right hand, holding it with the left until it forms a smooth but stiffish paste, but if so stiff that you cannot work it without cracking, press out flat with your hand, sprinkle water upon it, fold over, press out again, proceeding in like manner until you have obtained the consistency required; you must also be careful not to make it too soft, as in either case you would not be able to use it. This paste must not be too much worked after it is mixed or it would become greasy; more care must be exercised in summer than in winter in this respect, it is used for raised pies either hot or cold. No. 1136. _Pâte fine or Pâte à foncer._ Put three pounds of best flour upon your pastry slab, make a hole in the centre, in which put an ounce of salt, two pounds of fresh butter, six eggs, and sufficient water to form it into a rather stiffish paste (it will require about half a pint), mix well together, drawing in the flour by degrees; when well mixed, roll out four times as for puff paste, let remain half an hour and it is ready for use where directed. No. 1137. _Pâte d’Office or Confectioner’s Paste._ Weigh one pound and a half of flour, which put upon your slab, make a hole in the centre, in which put one pound of sifted sugar, mix it