(131). Cooked Paste For Fanciful Borders (Pate Cuite Pour Bordures De Fantaisie)

Boil one pint of water with a quarter of a pound of butter and a grain of salt; as soon as the liquid boils remove it from the fire, and incorporate in one pound of flour so as to obtain a good paste, then replace it on to a moderate fire and stir vigorously until it detaches from the bottom of the saucepan, then remove it entirely and pour it on to a floured table; as soon as it cools off slightly, knead it with the hands, adding to it slowly one pound more flour; by this time the paste should be perfectly smooth; after it has obtained a consistency, turn it the same as puff paste (No. 146), giving it seven or eight turns, having the paste remarkably smooth; it must be used at once.

(132). Cream Cake Paste (Pate A- Chou)

Put into a saucepan half a pint of water, a grain of salt, one ounce of sugar and two ounce- of butter; set the saucepan on the fire and when the butter floats, remove the pan from off the range, and incorporate into it a quarter of a pound of fine flour, stir vigorously not to have it the least lumpy, and put it back on to a slow fire to dry until it detaches easily from the bottom, then take it off once more, and mix in a tablespoonful of orange flower-water; four or five minutes later stir in four or five eggs, adding them one at the time; it must now be more consistent than otherwise, and if a little of it should be dropped from the spoon, it must retain its shape and not spread.

(133). Dressing Paste (Pate A, Dresser)

Sift a pound of flour on the table, arrange it in a circle and in the center lay half an ounce of salt, four ounces of butter and a gill of water; mix thoroughly, working the flour in as fast as possible. When the paste begins to attain a body, knead it thoroughly twice, mold it round, form, and leave in a cool place.

(134). English Paste For Borders (Pate Anglaise Pour Bordures)

One pound of fecula, one pound of sugar, six egg-whites. Lay the fecula on the table, formiug a hollow in the center, into this put the sugar, a little tepid water and six egg-whites, lightly whisked; make a very hard paste, set it in a cool place hermetically closed in a bag for about two hours.

(147). Raviole Paste (Pate A Raviole)

Lay a pound of sifted flour on the table, form a hollow in the center and in it place one ounce of salt, four eggs, two ounces of butter and a little tepid water.

Another proportion is one pound of flour, one ounce of salt, two eggs, one ounce of butter, two heaping tablespoonfuls of grated parmesan and a little tepid water. The paste should be soft, yet not too firm, knead it well to have it smooth, lay it on a board, cover with a cloth and let it rest in a cool place for one hour, then roll out and finish making the ravioles.

(148). Savarin Paste (Pate A Savarin)

One pound of flour, half a pound of melted butter, four ounces of sugar, eight eggs, six yolks, half an ounce of yeast, half a gill of raw cream, and a pinch of salt.

Sift some of the flour into a warm vessel, and make a soft leaven with a quarter of the flour and the yeast, dilute it with tepid water, and cover it with some more of the flour, then leave it to rise in a warm temperature. When the leaven has risen to half its original size, break up the dough with the hands, and work into it gradually, and one by one the eggs and the remainder of the flour, then knead the dough vigorously for ten minutes to give it a body, add to it slowly the melted butter, afterward the sugar and salt, and lastly the raw cream; the zest of lemon chopped or grated may be added if desired.

(149). Tart Paste (Pate A Tarte)

Make a paste on the table with three-quarters of a pound of flour, a quarter of a pound of arrowroot or fecula, half a pound of butter, three egg-yolks, two gills of cold water and a tablespoonful of sugar, adding a little salt. When the paste is smooth, wrap it up in a cloth, and leave it to rest for twenty-five minutes.