[Sca-cooks] Butter Paste = French Puffin?

[Kirsten Houseknecht]

if i am reading that right (and i may not be.. fighting a headache today)

it sounds very much like a turnover or other multi layer pastry dough recipe
not exact, of course..... am i supposed to add flour?  i am reading the
recipe as follows:

Take egg yolks, butter, and sugar and mix into a paste.
<seems like you would need aLOT of sugar.. or flour here>
roll out thin sheets and layer them with butter between each sheet

grease the pan well and bake until done
sprinkle sugar on top.

is this right???
Kirsten
kirsten at fabricdragon.com
http://www.fabricdragon.com

"Did you vote?  No?   Then don't come whining to me...."
----- Original Message -----
From: "Decker, Terry D." <TerryD at Health.State.OK.US>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, November 20, 2002 2:51 PM
Subject: [Sca-cooks] Butter Paste = French Puffin?
>
> 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)
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