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Pate Briseepastry 2 oz butter, unsalted 1 cup flour, sifted 1/4 teaspoon salt 1/4 cup water, chilled Cut the butter into the flour with your fingers or a pastry cutter and add the salt. Add water and mix to form the dough. Dust with flour, cover and chill before rolling into a 9-inch round. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans
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