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Galettes, Paysanne

Sift a half pound flour on the corner of a table, make a fountain in the centre, place two ounces butter, one saltspoon salt and one and a half gills cream in the fountain. Dilute the butter in the cream and gradually incorporate the flour, so as to obtain a smooth, firm paste, place it on a plate, cover with a cloth and let stand in moderate temperature for one hour. Roll the paste on a lightly floured table to the thickness of half an inch, and with the prongs of a fork prickle the surface of the paste, then cut it into six even, square pieces. Lay them on a lightly buttered baking sheet, set in a brisk oven for fifteen minutes, remove, dress them on a dish with a folded napkin, sprinkle a little powdered sugar over and serve.