Sift one pound of flour on the table, make a hollow in the centre, and pour into it half a pound of well-washed butter, a saltspoonful of salt, and a gill of cold water. Knead well the salt, butter, and water, using the hand, for two minutes, then incorporate the flour gradually, which will take three minutes more, and knead sharply with the hands. Detach it from the table, and roll it into a ball, then press it again on the table in different directions for two minutes ; remove again from the table. Flour the table slightly, lay the paste over, and with the fingers of the right hand press, down the paste in the centre, and with the left bring up the edges all around to the centre, repeat this three times, and when finished the paste must have its original shape ; lay it on a dish, cover with a towel, and set it in a cool place to rest for twenty minutes.