Chapter XX · Entremets (Sweets) · No. 2357
2357—The Kneading of Pastes
The object of kneading paste is to combine the ingredients of which it is composed thoroughly, and also to smooth it. Proceed as follows:—
When the paste is mixed, roll it into a mass; put it in front of one; then press it away from one, little by little, between the board and the palm of the hand. For the paste to be perfectly smooth, it ought to be treated twice in this way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2357, p. 695. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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