Puff Paste
Ingredients.
Half a pound of Flour.
Half a pound of fresh Butter.
Salt. Lemon-juice.
Take a clean cloth, and squeeze all the water out of the butter. Put the flour on a marble slab or a paste-board, in a heap; make a well in the centre, put in a pinch of salt, a teaspoonful of lemon-juice, and enough water to make a paste of the same consistency as the butter. Roll this paste out to a quarter of an inch in thickness.
Put the butter on half this paste, fold the other half over it, cover it entirely, and press the edges together with your thumb. Let this stand in a cool place for a quarter of an hour, then roll it out and fold it over in three; turn it with the rough edges towards you, roll it again, fold it in three, and put it aside for a quarter of an hour.
Repeat this until the paste has been rolled out seven times; it is then ready for use either for a vol-au-vent, or patties, or tartlets, or pie-crust,