RICH PUFF PASTE
Put lib of flour into a basin and dropfl the yolk of one egg into it; also tiufl juice of a lemon and a pinch of salfcH M3x well, adding cold water gradualljM till a flexible paste is formed. StT^*fl the moisture from lib butter and rolrouiH the paste till half an Sach or so thi<^H and spread of butter over it witlfl a Knife; Fold theredigesxif the paste bveiß to the middle to enclose as much aitjftfH possible. Fold again, dust paste aboveß and with tfbur, flour the roDer toH prevent'siliekiiig.'':Ball the paste agaihtß iEtepeat this pTobess five or sis times t£BH all the butted fetised^ brushing the pasteH eaeh'time before putting a& the batterH ■with a wHit^of An" ©gg? to make it flaiy.H out ?i£s cthin possible^ at the laaiH tolling before' ! When rolling1, all roll from Jyou. •'■ '■'•'•''- v••V"^H
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Hutt News, Volume 3, Issue 26, 20 November 1930, Page 8
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144RICH PUFF PASTE Hutt News, Volume 3, Issue 26, 20 November 1930, Page 8
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