[Sca-cooks] Butter Paste = French Puffin?

[Decker, Terry D.]

In looking at The Good Huswifes Jewell and A Book of Cookrye, there seems to
be a little plagarism going on by Thomas Dawson.  I haven't gone over them
carefully enough to determine the amount of overlap.

I may have to play with this version of puff pastry for my next dinner
party.

Bear

A French Puffin.
Take and make a verye fine peece of paste with yolkes of Egs and sweete
butter and sugar: and drive your cakes very thin and fine, six or seaven,
and put butter molten betweene everye one of them, make your cakes little
round ones, and let there be a good deale of Butter in the dishe bottom and
then set them in the Oven till they be baked inough, then strew on sugar
upon it and serve it out.

A.W., A Book of Cookrye, 1591 (revision of edition of 1584)