Chapter XX · Entremets (Sweets) · No. 2360
Built upon: No. 2359Dressing Paste (Pâte à Pâté)
2360—Dressing Paste with Lard
Take one lb. of sifted flour, four oz. of lard, one-quarter pint of tepid water, one egg, one-third oz. of salt, and proceed exactly as in the case of No. 2359, Dressing Paste (Pâte à Pâté).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2360, p. 696. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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