The Cookery Book of Lady Clark of Tillypronie

A great Victorian hostess's private recipe collection, gathered from the cooks, ambassadors and country houses of a lifetime — never meant for publication, and published after her death exactly as she kept it, attributions and all.

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Paste and Pastry (Crust for raised pies)

Crust for raised pies 178 Feuilletage puff paste (excellent) 178 Marrow for short crusts, see Short sugar paste Pie crust 178, 179 see also Parsley pie, under Meat pies Puff paste 179 Short crust paste, see Puffs No. 6, under Sweet Dishes Short sugar paste for fruit pies 179 Vol au vent paste 179

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