Chapter XX · Entremets (Sweets) · No. 2359
2359—Dressing Paste (Pâte à Pâté)
Take one lb. of sifted flour, four oz. of butter, one egg, one-third oz. of salt, and one-fourth pint of water. Mix as already directed; knead twice; roll up the paste, and set it in the cool to rest. This paste should be kept somewhat firm.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2359, p. 695. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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