2395—Flawn Crust

With short or any other kind of paste prepare a layer one-sixth inch thick, the diameter of which should be one-fourth as long again as that of the flawn-ring used. Raise this layer, and place it upon the previously-buttered flawn-ring, pressing it with the fingers, that it may assume the shape of the mould. Then roll the pin across the ring, in order that the overlapping paste may be cut away; press the thickness of paste that has been formed between the fingers in such a way as to make it project above the edges of the flawn-ring, and form a regular crest. Pinch this crest with the pastry pincers, and set the flawn-ring on a small round baking sheet.

Prick it with the point of a small knife; line its bottom and sides with slightly-buttered, good paper; fill the ring with dry lentils or split peas, and bake in a moderately hot oven for about twenty-five minutes.

Then remove the lentils and paper, as also the ring, and return the flawn to the oven for a few minutes to brown, if it is not already sufficiently coloured.

If the paste be required very dry, place the flawn in the drying-box for a little while, or gild it inside, and set it in the front of the oven for a few minutes.