The royal Parisian pastrycook and confectioner: from the original of M.A. Carême / edited by John Porter. With illustrative plates.

  • Carême, M. A. (Marie Antonin), 1784-1833.
Date:
1834
Catalogue details

Licence: Public Domain Mark

Credit: The royal Parisian pastrycook and confectioner: from the original of M.A. Carême / edited by John Porter. With illustrative plates. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    What has been here stated, will show the possibility ot making fine pufF paste in an hour, in three-quarters of an hour, in half an hour, and even in a quarter of an hour, m summer as well as in winter. To make up sixteen pounds of flour into this kind of paste, put one pound of butter to twelve ounces of flour, and give it seven or eight turns in rolling it. Ptiff Paste made with Beef Suet. Take a pound of good mealy beef suet, and after picking out the skin and sinews, chop it very fine, and put it into a mortar with a spoonful of olive oil. As you pound it, add a few more spoonfuls of oil, to give a body, and at the same time to soften it. This will render the suet as soft and as easy to be worked as butter is in the winter season. In using it proceed in the same manner as with butter, according to the foregoing rules, as well with respect to weight as other- wise. Lard may be used instead of oil; an equal propor- tion of beef-kidney suet, and hog’s lard, makes also a very fine and pleasant puff paste ; but it must be eaten when it is hot. Ditto, with Calves’ Teats, or Veal-Kidney Suet. Boil three fine calves’ teats in a stewpan, and when cool, pare and pound them, adding a few spoonfuls of good oil or lard, to render them soft. In making your paste, preserve the same proportions as before directed. Calves teats and hog’s lard, used in equal quantities, will render your paste still better. When calves’ teats cannot be [obtained, veal- kidney suet, prepared the same as beef suet, may be used. Ditto, with Hog’s Lard. Mix two ounces of hog’s lard, the yolks of two eggs and two drams of fine salt with twelve ounces of flour, and finish the paste in the usual manner. Having let it rest for some minutes, roll it out as before directed, and, with the egg^ brush cover the lop lightly with melted lard, hardly luke- wm-m Then fold you? pake in three, and give it one turn on the board ; afte/a few minutes repeat J or seven times, so as to use twelve ounces of laid in ^volk i g it: and proceed in the usual mannei. Ditto, with Oil. Proceed in the same manner, and in the same proportions “N!B.'“rhese four last kinds of pastry are only to be eaten hot.