(144). Pie Paste (Cold) (Pate A Pate) (Froid)

This is prepared with melted butter as follows: Sift a pound of flour, form a hollow in the center and in it lay four egg-yolks and the third of an ounce of salt dissolved in a little water. Melt eight ounces of butter, pour the clear part slowly into the hollow, then work the flour gradually into it, adding the necessary water and knead the paste at once, roll it into a ball and leave to cool. This paste is far mellower than when made with cold butter.

Another proportion for cold pie paste is to have one pound of flour, four ounces of butter, four eggs, tepid water and salt; prepare and finish as above.

(145). Pastes For Hot Pies (Pates A Pates Chauds)

Lay in a circle on the table one pound of sifted flour; make a hollow in the center and into this put a third of an ounce of salt dissolved in a little water, eight ounces of butter, two egg-yolks and two gills of water. Mix first the butter with the eggs and water, add the flour working it in a little at the time, also pour in a little water as it becomes necessary, being careful not to get the paste too thin, and still avoid being too dry, otherwise it will not hold together well; knead the dough twice, detach it from the table and form it into a ball on the floured table, and when smooth, cover and let it rest.

Another recipe is: one pound of flour, eight ounces of butter, half a pint of water, four egg-yolks, and a third of an ounce of salt dissolved in water; to be prepared the same as the above.