Couques

Lay a pound of brioche paste (No. 130) in a vessel, place it in the ice-box, working it from time to time to give it plenty of body; when this is firm put it on a floured table and divide it in two parts; draw them lengthwise to form into strings and cut each of these into fifteen even pieces; form all of them into balls and shape them like rolls three and a half inches long; range on a baking sheet slightly apart, leave to rise in a mild temperature and when double their volume egg over and bake in a good oven. Just when serving open them on one side and insert a little good, slightly salted butter. Send to the table very hot.