This cake is a great favorite in France. Sift a pound of the best flour, put it in a heap on the pastry-board, make a hole in the middle, put into it a pinch of salt and one of sifted sugar, three-quarters of a pound of butter, and a gill of water. Knead the ingredients together, and when they begin to mix, sprinkle over by degrees half a gill of water, continuing to knead with the palm of the hand, and, when the paste is perfectly smooth, make it into a ball, and let it lie for an hour. At the end of this time, roll out the paste to the thickness of half an inch; mark the edges as for Scotch shortbread, put the cake on a baking-sheet, brush over the top with yolk of egg, and score it in the form of diamonds. Bake in a quick oven for half an hour, or until the galette is elastic on the pressure of the finger.