Galettes Puffed and half Puffed

Arrange a pound of flour in a circle on a table; in the center put a pinch of salt, two ounces of butter, and sufficient water to form a smooth but not too consistent paste; leave it for some time, then roll it out to the thickness of three-quarters of an inch; on the middle of it place three-quarters of a pound of butter, wrap it in the paste, and roll it once more; give five and a half turns to this paste, mold it into small balls weighing three ounces, then to a perfect round three-eighths of an inch in thickness; lay them on a baking sheet, egg over, trace lines on top to form a lattice work. Festoon all around with a small kitchen knife, and bake in a medium oven. Half puffed galettes are made with puff paste parings (No. 146).