1665.—PUFF PASTE. (Fr.—Feuilletage.)
Ingredients.—1 lb. of flour, 1 lb. of butter, 1 teaspoonful of lemon-juice, about ⅓ of a pint cold water.
Method.—Wash and squeeze the butter in cold water, dry well in a floured cloth, shape into a square about the size of a slice of sandwich bread, and keep in a cool place while the paste is being prepared. Sieve the flour on to a marble slab, or board, make a well in the centre, put in the lemon-juice, and add water gradually until a smooth paste is formed. The condition of the butter determines the consistency; when soft, the paste must be equally so. Knead the paste until smooth, then roll it out into a strip a little wider than the butter, and rather more than twice its length. Place the butter on one half of the paste, fold the other half over, enclosing the butter entirely, and press the edges together with the rolling pin. Let it remain in a cool place for about 15 minutes, then roll out to about 3 times the original length, but keeping the width the same, and fold exactly in three. Turn the paste round so that the folded edges are on the right and left, roll and fold again, and put aside for 15 minutes. Repeat this until the paste has been rolled out 6 times. The rolling should be done as evenly as possible, and the paste kept in a long narrow shape which, when folded, forms a square. Each time the paste is rolled out it may be well sprinkled with flour, but it must be evenly distributed with a paste-brush, and all the loose flour carefully brushed off before beginning to roll. When the paste has had its 6th roll it is ready for use; it should be baked in a hot oven, and until the paste has risen and become partially baked, the oven door should not be opened, because a current of cold air may cause the flakes to collapse on one side.
Time.—1½ hours. Average Cost, 1s. to 1s. 2d. per lb.
1666.—ROUGH PUFF PASTE, OR HALF-PUFF PASTE. (Fr.—Pâte Demi-Feuilletage.)
Ingredients.—8 ozs. of flour, 6 ozs. of butter (or equal quantities of butter and lard), ½ a teaspoonful of lemon-juice, salt, about ¼ of a pint of water.
Method.—Sieve the flour on to a pasteboard, divide the butter into pieces about the size of a small walnut and mix them lightly with the flour. Make a well in the centre, put in the lemon-juice, salt, and 1 tablespoonful of water, mix lightly, keeping the pieces of butter intact, and add water gradually until a moderately stiff paste is formed. Roll into a long strip, fold it equally in 3, turn it round so as to have the folded edges to the right and left, and roll out as before. Repeat until the paste has been rolled out 4 times, then use; or, if convenient, let it remain for 1 hour in a cool place before being used.
Time.—½ an hour. Average Cost, 8d. if butter is used. Sufficient for 1 pie of average size.