Sift on a table one pound of flour ; make a hollow space in the centre, pour into it a pint of cold water, two ounces of butter, and half a saltspoonful of salt; then, with the hand, knead the ingredients well together for two minutes, and gradually and slowly incorporate the flour with the rest for four minutes. Lay the paste on a dish, and put it to rest in a cool place lor three minutes. Have ready six ounces of well-washed butter in one lump, as for feuilletage (No. 1076); return the paste to the table, flatten it slightly, then put the lump of butter in the centre, fold over the edges, so as to enclose the butter, then roll it out lengthwise with the pastry roller, and • refold the paste into three folds. Let it rest again in a cool place for three minutes, then roll it again, fold it as before, and set it in the ice-box for five minutes ; the paste will now be ready to use, and by keeping it in the ice-box it will remain in good condition for three days.