Biscuit Paste—VI
(For Open Tarts and Tartlets)
1 lb. flour
¹⁄₄ lb. sugar
6 yolks
Milk
Sift the flour and sugar together. Stir in the eggs with a knife. Make into a stiff paste with some milk (about 1 gill).
(For Open Tarts and Tartlets)
1 lb. flour
¹⁄₄ lb. sugar
6 yolks
Milk
Sift the flour and sugar together. Stir in the eggs with a knife. Make into a stiff paste with some milk (about 1 gill).