Ingredients. - Two pounds of flour (dry and sifted), six-eighths of a pound of butter, two eggs.

Method. - Wash the butter in two or three waters, and afterwards remove as much moisture as possible by means of a dry cloth. Melt the butter over a gentle fire, let it remain until nearly cold, then stir in the flour and egg. Knead lightly until smooth, roll out very thinly, and use for tartlets, etc.