Francatelli Recipes for Pastry, Chapter 31
Welcome to FabulousFusionFood's Francatelli Recipes for Pastry — This page gives you the entire contents of the Thirty-first Chapter: Different Kinds of Paste from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXXI.
No. 949.—HOT-WATER-PASTE FOR RAISED PIES.
PUT a pound of flour on the table, spread it out with the back of the hand so as to form a hollow in the centre, put in an ounce of salt, and half a pint of hot water with four ounces of dissolved butter ; mix all together with the band into a firm paste ; work it compactly with both hands, roll it up in a cloth, and put it in a warm stew pan for use.
No. 950.—COLD-WATER-PASTE FOR RAISED PIES.
Prepare a pound of flour with a hollow in the centre, add half an ounce of salt, four ounces of butter, and half a pint of water ; mix the whole into a firm compact paste.
No. 951.—SHORT-PASTE.
To a pound of flour add the yolks of two eggs, half a pound of butter, half an ounce of salt, and a gill and a half of water; mix all together into a firm smooth paste.
No. 952.—LIGHT-PASTE.
Spread a pound of flour on the table with a hollow in the centre. add one egg, half an ounce of salt, twelve ounces of butter, and a gill and a half of water; mix together lightly without working the butter into the paste; it must then be rolled out two feet in length by ten inches wide, folded in three equal lengths, and then, after rolling the paste out in this way three times more, it will be ready for use ; it will thus have received what is termed four turns. This kind of paste is well adapted for covering meat-pies, and fruit-tarts.
No. 953.—TART-PASTE.
Spread a pound of flour on the table with a hollow in the centre ; add half a pound of butter, three ounces of sugar, one egg, half an ounce of salt, and a gill of water ; mix and work the paste into a smooth compact body.
No. 954.—NOUILLES-PASTE.
To one pound of flour add four eggs, an ounce of butter, half an ounce of salt, and a dessert-spoonful of water; mix all together into avery firm compact smooth paste.
No. 955.—ALMOND-PASTE.
Scald eight ounces of Jordan almonds, and remove their hulls ; wash and dry them in a cloth, and then pound them in a mortar with four ounces of sugar and a tablespoonful of orange-flower water; rub this through a fine wire sieve, and having put the paste into a copper sugar-boiler (see Adams' Illustrations), with a wooden spoon stir this over the fire until it ceases to adhere to the sides of the pan, and then place it on a slab ; add the white of an egg, an ounce of flour, and six ounces of finely-sifted sugar ; mix all this into a firm paste, and use it for the purpose of lining what are termed bon-bon tartlets.
No. 956.—CROQUANTE-PASTE.
To half a pound of the foregoing paste add half a pound of flour, three yolks of eggs, four ounces of butter, and a tablespoonful of orange-flower water. Use this paste for making thin biscuits, to be cut out with fancy cutters; and after being baked in a slack oven, upon greased baking-sheets, they may be served plain, or iced over with sugar.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXXI: Different Kinds of Paste.
CHAPTER XXXI.
DIFFERENT KINDS OF PASTE.
PUT a pound of flour on the table, spread it out with the back of the hand so as to form a hollow in the centre, put in an ounce of salt, and half a pint of hot water with four ounces of dissolved butter ; mix all together with the band into a firm paste ; work it compactly with both hands, roll it up in a cloth, and put it in a warm stew pan for use.
Prepare a pound of flour with a hollow in the centre, add half an ounce of salt, four ounces of butter, and half a pint of water ; mix the whole into a firm compact paste.
To a pound of flour add the yolks of two eggs, half a pound of butter, half an ounce of salt, and a gill and a half of water; mix all together into a firm smooth paste.
Spread a pound of flour on the table with a hollow in the centre. add one egg, half an ounce of salt, twelve ounces of butter, and a gill and a half of water; mix together lightly without working the butter into the paste; it must then be rolled out two feet in length by ten inches wide, folded in three equal lengths, and then, after rolling the paste out in this way three times more, it will be ready for use ; it will thus have received what is termed four turns. This kind of paste is well adapted for covering meat-pies, and fruit-tarts.
Spread a pound of flour on the table with a hollow in the centre ; add half a pound of butter, three ounces of sugar, one egg, half an ounce of salt, and a gill of water ; mix and work the paste into a smooth compact body.
To one pound of flour add four eggs, an ounce of butter, half an ounce of salt, and a dessert-spoonful of water; mix all together into avery firm compact smooth paste.
Scald eight ounces of Jordan almonds, and remove their hulls ; wash and dry them in a cloth, and then pound them in a mortar with four ounces of sugar and a tablespoonful of orange-flower water; rub this through a fine wire sieve, and having put the paste into a copper sugar-boiler (see Adams' Illustrations), with a wooden spoon stir this over the fire until it ceases to adhere to the sides of the pan, and then place it on a slab ; add the white of an egg, an ounce of flour, and six ounces of finely-sifted sugar ; mix all this into a firm paste, and use it for the purpose of lining what are termed bon-bon tartlets.
To half a pound of the foregoing paste add half a pound of flour, three yolks of eggs, four ounces of butter, and a tablespoonful of orange-flower water. Use this paste for making thin biscuits, to be cut out with fancy cutters; and after being baked in a slack oven, upon greased baking-sheets, they may be served plain, or iced over with sugar.