Crescents with Butter—Fine

Make a rather firm leaven with half an ounce of yeast and six ounces of flour; let it rise in a mild temperature. Arrange twelve ounces of flour in a circle, lay a little salt in the center and moisten with a small quantity of milk, adding four ounces of butter; dilute the paste, keeping it rather firm, then add the leaven; when this is well mingled lay the paste in a vessel, cover over and leave to rise slowly, without any heat; after it is well risen cut it up on a floured table and divide it in parts the size of an inch and three-quarters diameter ball; mold each one in a round form and flatten with a roller; spread to a thin oval an eighth of an inch in thickness. With the left hand take hold of the nearest end and with the right roll the opposite end, then bring the two ends quickly together at the same time, being careful to draw the paste lightly with the left hand so as to keep the cake quite thin; this operation should be deftly and speedily performed. As soon as a band is rolled lay it on a baking sheet, ranging it in the shape of a crescent. Leave the paste to rise slowly once more, then wet with a brush dipped in water and push into a hot oven; after removing dampen the tops with fecula cooked in water to the consistency of a light syrup, applying it with a brush; this helps to give gloss to the cakes.