[Sca-cooks] Butter Paste = French Puffin?

[Nick Sasso]

----- Original Message -----
From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>

> 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 a lot of sugar.. or flour here>
> roll out thin sheets and layer them with butter between each sheet
<<SNIP>>

> ----- Original Message -----
> From: "Decker, Terry D." <TerryD at Health.State.OK.US>
> > A French Puffin.
> > Take and make a verye fine peece of paste with yolkes of Egs and
sweete
> > butter and sugar: <<<SNIP>>>

I think the part you are missing is the implied portion of making a
paste.  The phrase generally implies using flour to make your paste, and
add the specified other items.  Paste would generally be flour and water
PLUS the items listed in a recipe.  Some recipes might tell you to
substitute some other dry or wet as that part of the base paste.

pacem et bonum,
niccolo difrancesco