Short Paste for Croustades from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Four ounces of butter rubbed into half a pound of fine flour, mixed with one raw yolk of egg and a pinch of salt, then made into a stiff paste with cold water; roll out and use.
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Ingredients
- paste with cold water
- salt
- butter
- fine flour
- raw yolk of egg
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