The Jewish Manual / Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

by Lady Judith Cohen Montefiore

Puff paste requires a brisk oven.

Butter should be added to the paste in small pieces.

The more times the paste is folded and rolled, if done with a light hand and the butter added with skill, the richer and lighter it will prove. It is no longer customary to line the dish for pies and fruit tarts.

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PLAIN PUFF PASTE.

Mix a pound of flour into a stiff paste with a little water, first having rubbed into it about two ounces of butter, then roll it out; add by degrees the remainder of the butter (there should be altogether half a pound of butter), fold the paste and roll about two or three times.

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VERY RICH PUFF PASTE.

Mix in the same manner equal quantities of butter and flour, taking care to have the flour dried for a short time before the fire; it may be folded and rolled five or six times. This paste is well suited to vol-au-vents and tartlets; an egg well beaten and mixed with the paste is sometimes added.

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