VERY RICH PUFF PASTE.
Mix in the same manner equal quantities of butter and flour, taking care to have the flour dried for a short time before the fire; it may be folded and rolled five or six times. This paste is well suited to vol-au-vents and tartlets; an egg well beaten and mixed with the paste is sometimes added.
PLAIN SHORT CRUST.
Put half a pound of fresh butter to a pound of flour, add the yolks of two eggs and a little powdered sugar, mix into a paste with water, and roll out once.
EGG PASTE, CALLED IN MODERN COOKERY NOUILLES.
This is formed by making a paste of flour and beaten eggs, without either butter or water; it must be rolled out extremely thin and left to dry; it may then be cut into narrow strips or stamped with paste cutters. It is more fashionable in soups than vermicelli.
