Chapter XX · Entremets (Sweets) · No. 2363
2363—Paste for Small Gummed Tea-cakes
Take one lb. of sifted flour, ten oz. of butter, ten oz. of sugar, one egg, the yolks of four, and a tablespoonful of orange-flower water.
Mix up gradually; mass the paste together, and roll it out into a thin layer, twice. Roll it up, and let it rest awhile in the cool before it is used.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2363, p. 696. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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