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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    and be very difficult to work, as well as have a very bad effect in the oven. This entirely proceeds from haying handled it too much, and not having wetted it in time. Ine remedy for such a failure is to cut it in slices, and wet t c top of each slice lightly; then place them one on the other, and press them well down, in order to bind them together. The whole being thus in one mass, it wiU sotten a little and regain that binding property which is so neces- sary to it ; after which, put it in a damp napkin, where it should remain for about half an hour, when it will be ht For a hot pie d’entrée tal^e three-quarters of a pound of sifted flour, six ounces of butter, the yolks of two eggs, and two drams of fine salt. Having put the floui on t le ^ Fine Paste for Tiwhales f Kettledrums^. Sect. II. Of fine Paste and Pate Brisee, or Demi- for use. To malce Paste for hot Pies. vnaVp a hole in the centre, and put therein the butter (to be and cream custards. Fme Paste for Pies for the first course.