VERY RICH PUFF PASTE.





Mix in the same manner equal quantities of butter and flour, taking
care to have the flour dried for a short time before the fire; it may
be folded and rolled five or six times. This paste is well suited to
vol-au-vents and tartlets; an egg well beaten and mixed with the paste
is sometimes added.





VERY NICE SKATE Vienna Baked Goose Breast. facebooktwittergoogle_plusredditpinterestlinkedinmail

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