1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

303

CHAPTER IX.

Pastry, Confectionery, &c. WE may divide the art of pastry making into seven heads. They are all in general use in high class and hotel kitchens. They are severally as follows

No. I.

Puff Paste.

(1.)

Uses : Oyster patties, vol-au-vents, tartlets without moulds (t\ e. tins), Swiss horns, and general high class patisserie.

Ingredients

Superfine Extra White Pastry Flour,

3 lbs.

Vienna

4 lbs.

„

,9

Chip eggs, Lemon Zest,

.4.

J Pint.

As required.

Cold Water,

Unsalted Butter,

6 lbs.

High dry the flour by placing it in a cool oven for an hour or so. It must not turn colour, only the less damp or mois- ture there is in it, the lighter and more successful the pastry

When cool pass through a fine sieve.

Mix the

will be.

The Vienna flour, No. 1 quality is self-

flours in the sifting.

raising. Mix it into a light dough, with 4 "chip" eggs, strained, \ pint of lemon zest (or lime juice refined), and as little water as can possibly be helped. It is a great mistake to make the dough as it now stands too moist. It has to ab- sorb the butter as well as the other liquids. The acid must not be neglected, it acts as a sort of rising power on the fer- mentative substance in Vienna flour. Roll the paste out after mixing. Dredge the pin lightly after rolling ; roll the butter to a level even layer^ and lay it gently on the centre of the paste, wrap the 2 ends over it. Rough handling must be