Puff Paste from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Have the flour dry and fresh and the butter of the freshest. Wash the butter well, till it becomes clear and elastic to the touch, and cut it into four equal parts, and place it in a bowl, which yo...
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Ingredients
- A Pint of Flour
- A Pound of Good Butter, or Half Lard and Half Butter
- A Teaspoonful of Salt
- A Cupful of Ice Water
- An Egg
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