[Sca-cooks] Re:Cooking techniques-

[johnna holloway]

La Varenne's instructions don't call for
the eggs though and he clearly tells one how
to fold it over so that it layers where as
Plat seems to have one adding the butter as one
goes. So in terms of food chemistry, is this
the same process or not or two different methods?

Johnna

Philip & Susan Troy wrote:
>
> Also sprach johnna holloway:
> >See La Varenne for puff pastry.
> >It appears as recipe 13 on page 192
> >of the reprint of The French Cook which
> >was originally published in English in 1653.
>
> It also appears in Hugh Plat, c. 1609 CE, and probably existed
> previously under other names. Plat's version is similar to a blitz or
> Scottish puff paste.
>
> Adamantius
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