For a common Crust to send abroad, or to keep long, according to the bigness of the Pie you intend, make the Paste with common Flour, a little Butter, Salt and warm Water. - This Crust is not proposed for eating, but to keep the Inside properly.

Pâté Bris'ee, Puff-paste

Paste for raised Crust is made firmer, by using more Flour and less Butter; it is done with warm Water: Let it rest some time, then raise it upon Paper for Puffpaste. Use about a Pound of Butter to a quarter of a Pound of fine Flour, some Salt, and cold Water to work it.

Pâté Feuilletée - Rich Puff-paste

Mix some fine Flour with cold Water, Salt, and one or two Eggs; the Paste ought to be as soft as the Butter it is made with. In Winter soften the Butter, by squeezing it in your Hands; in Summer, ice it. Put Butter according to judgment, to make it very rich, and work it with a Rolling-pin several times, folding it in three or four Folds each Time. - Use it to any kind of Pies, or small Cakes.

N. B. The Meaning of Feuilletée, is when the Crust breaks short in thin Leaves or Scales, after it is baked, occasioned by the Rich-ness of it.

Tate Feuilletée A L'huile

Rich Puff-paste with Oil. TO one Pound of Flour, a hole being made in the Middle of it upon the Table, put Salt, one Egg, half a spoon-ful of Oil, and cold Water only sufficient to keep it pretty firm; mix it with the hands, then let it rest a while; work it very thin with the Rolling-pin, and rub into it as much Oil as it will take; strew a little Flour under, to hinder it from sticking to the table, or roller, and finish it as the former.

Pâté a la graisse de Boeuf. Paste with Beef-suet. Cut some Beef-suet into small Dices and melt it with a little Water; sift it in a Sieve into some fresh Water; when it is cold, take it out, and work it with your Hands to press the Water out; pound it in a Mortar, putting now and then a little Oil to it, until it is come to the Consistence of Butter: use this Preparation for any sorts of Paste, either raised Crust, or as the former.

Pâté à Demi-feuilletage

Paste not so rich; (demi, half.)

Make a Puff Paste with cold Water, according to the first Direction for Paste; put a quarter of a pound of Butter to the same quantity of Paste, and give it five or six turns with the Rolling-pin, as all others.

Pâté A Baignets - Friture-paste, Or Batter

Prepare it with fine Flour, Salt, a little Oil, Beer or white Wine, and a few Whites of Eggs, beat up; it must not be very thick, nor very thin, but to drop out of the Spoon, about the bigness of a nutmeg at once. Fry in Oil, or Hog's Lard.

Pâté Croquante - Paste For Crokants

MlX as much Flour as Sugar, with some Orange-slower Water, and Whites of Eggs; do not put in too many, as this Paste must be kept firm.

Pâté - Pâté A La Royale. Royal Paste

Boil half a pint of Water a moment, with a little Sugar, a quarter of a pound of Butter, a little fine rasped Lemon Peel, and a little Salt; put Flour to it by degrees, to mix it well, and pretty thick; turn and stir it continually on the fire, until it quits the Pan; then take it off, and while it is warm, mix Eggs in it, one by one, until it is come to the consistence of a Paste Feuilletee, and sticks to the Fingers.