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PETITS FONDEAUS.
Make a batter as for a fondu, but use rice flour or arrow root instead of potatoe flour; add the egg in the same manner as for a fondu, and pour the mixture into small paper trays fringed round the top. The mixture should only half fill the trays or cases.
CHAPTER VI.
Pastry.
DIRECTIONS FOR MAKING PASTE.
To make good light paste requires much practice; as it is not only from the proportions, but from the manner of mixing the various ingredients, that paste acquires its good or bad qualities.
Paste should be worked up very lightly, and no strength or pressure used; it should be rolled out from you, as lightly as possible. A marble slab is better than a board to make paste on.
The flour should be dried for some time before the fire previously to being used. In forming it into paste it should be wetted as little as possible, to prevent its being tough. It is a great mistake to imagine lard is better adapted for pastry than butter or clarified fat; it may make the paste lighter, but neither the color nor the flavor will be nearly so good, and the saving is extremely trifling.
To ensure lightness, paste should be set in the oven directly it is made.