This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
This must be calculated according to the quantity of Shoudies wanted. From one Pound and a half of Flour, separate one sixth, viz. one quarter of a Pound, to make a Leaven with warm Water, and fresh Yeast; knead this well together, and keep it in a warm Place, or before the Fire, about an Hour, or rather less; then put the Flour on the Pastry-table, make a Hole in the Middle, and add about half an Ounce of Salt, three quarters of a Pound of Butter, and one dozen of Eggs; work this well together, pat it a little with the Hands, and put the Leaven in small quantities all over it; mix this Paste very well together, roll it up, and wrap it in a Linen-cloth, with a little Flour strewed all about it; keep it in a cool Place, till the next Day. When you propose making the Shoudies, cut the Paste into small pieces; throw them into hot Water for a few Minutes, Minutes, without boiling; take them out as they rise to the surface, and put them into fresh Water a moment; then drain them very well, and put them into a middling Oven: They require but a very short time to be done. This may be done (if in a hurry), as soon as the Ferment is raised, and the Paste prepared, without keeping it from one day to another, or using the hot Water. Indeed they will be lighter according to the first direction, but if the dough is well railed, and not too hard, they may be made very good in an hour's time. Those called Echaud'ee an Sel, and those an Beurre, are done after the same manner, except to those au Sel, (viz. Salt,) you put no Butter; and to those an Beurre, you put no Eggs.
From a quarter of a Pound of Flour, take one third Part to make a Leaven, with half an Ounce, or a-bout a spoonful of Yeast, and a little warm Water: keep it in a warm Place about half an Hour, wrapped in a Cloth; then mix the remainder of the Flour, with about eight Eggs, half a Pound of Butter, and some Salt; work it well together, then add the first Preparation, and knead them together very well; roll it up, and wrap it in a Cloth; let it rest four or five hours before using. This Paste is also proper for thin Wafers.
Make the Paste pretty hard, with a little Butter, Flour, Salt, and warm Water; this is commonly baked in Moulds called Flans and Darioles; rub the Moulds with a little Butter, then the Paste, and in it the Custard-cream: The Flans are the largest, and the Cream is covered over with some of the Paste: the Darioles are smaller Moulds; these are prepared as the first, only you do not cover the Cream, but let it rise as it will. They require but a very short time to bake, and a Dutch Oven is the best for them.
Boil half a pint of Milk, with half a quarter of a pound of Butter; add Flour to it, and thicken it as Pâté Royale; put no Eggs to it, but work it with the Rolling-pin as all other Paste; flatten it to the thickness of half a crown, cut it to what form you please with a Paste-cutter, fry it, and strew powdered Sugar over, which you glaze with a Salamander, by holding it over for a moment while very hot.