Take two pounds of flour, a pound of sugar, and a pound of butter; wash the butter in orange-flower water, and dry the flour; rub the butter into the flour as for puff-paste, beat three eggs fine in three spoonfuls of cream, and a little mace and salt, mix these well together with your hand, and make them into little cakes; rub them over with white of egg, and grate sugar upon them; ❋ Unknown (2004)
Take the kidney of a loin of veal with the fat, when roasted shred it very fine, put to it a little shred mace, nutmeg and salt, about half a pound of currans, the juice of a lemon, and sugar to your taste, then bake them in puff-paste; you may either fry or bake them. ❋ Unknown (2004)
Then make a piece of puff-paste and bake it in a dish as other Florentines, and close it up with the other half of the paste, and being baked put into it the juyce of two or three oranges, and stir the meat with the orange juyce well together and serve it, _&c. ❋ Robert May (N/A)
To many persons, pastry making is an intricate matter, but with the principles thoroughly explained and each step clearly illustrated, delicious pies of every variety, as well as puff-paste dainties, may be had with very little effort. ❋ Unknown (N/A)
-- If of cooked fish, 1/4 hour; if made of fresh fish and puff-paste, 3/4 hour. ❋ Mrs. F.L. Gillette (N/A)
Mix all together with some cream, rose-water, sugar, cinamon, yolks of eggs, salt, some boil'd currans, and butter; close it up and bake it in puff-paste, ice it, and cast on red and white biskets and scrape on sugar. ❋ Robert May (N/A)
And red deer too, Sir Giles, and bak'd in puff-paste! ❋ Unknown (N/A)
In cities the cases are very easily bought, but where they have to be made at home, only one who is already an expert in making puff-paste should attempt them. ❋ Catherine Owen (N/A)
Line a mould with light puff-paste, pour the mixture into it, and bake one hour; turn out and serve very hot. ❋ Catherine Owen (N/A)
You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut off into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. ❋ Mrs. F.L. Gillette (N/A)
The puff-paste must always be glazed with the yolk of eggs. ❋ Maria Gentile (N/A)
Serve in paper cases, silver shells or in puff-paste cases. ❋ Carrie V. Shuman (N/A)
_ -- Line patty-pans with puff-paste, and fill three parts full with the following mixture: put a gill of cream in a double boiler with two ounces of grated cheese (half Parmesan if liked), a saltspoonful of salt, a pinch of pepper, a pinch of sugar, and a large teaspoonful of butter; when all is melted to a thick custard, break into it two eggs well whipped. ❋ Catherine Owen (N/A)
Take a pint of cream, the whites of six new laid eggs, and some sugar; set them over a soft fire in a skillet and stir it continually till it be good and thick, then strain it, and being cold, dish it on a puff-paste bottom with a cut cover, and cast biskets on it. ❋ Robert May (N/A)
Roll puff-paste a quarter of an inch thick for each patty, cut three circles from it, moisten the surface of two very slightly with water, place one on the other, then with a sharp penknife cut a circle nearly through the third round, leaving a margin of one third of an inch; lay this round carefully on the other two; brush the top with white of egg ❋ Catherine Owen (N/A)
In order to enclose it in paté shells made with puff-paste (see No. 57) there are two ways. ❋ Maria Gentile (N/A)
_ -- Make some puff-paste; roll it out _very_ thin. ❋ Catherine Owen (N/A)
_ -- These make a very pretty kind of patty when puff-paste is not to be had, and even when it is are a desirable variety. ❋ Catherine Owen (N/A)
The little patches of puff-paste, smeared with preserve, sent to us as Sunday treat, or the curious production in imitation of our English pie, and filled with maccaroni, are immolated at once without misgiving or remorse. ❋ William Duthie (N/A)
From some puff-paste trimmings, cut out leaves, and decorate the cover with them. ❋ Maria Parloa (1876)
