[Sca-cooks] Butter Paste = French Puffin?

[Nancy Kiel]

I thought "paste" just meant pastry, or crust.



Nancy Kiel
nancy_kiel at hotmail.com
A foolish consistency is the hobgoblin of little minds.   Emerson



>From: "Nick Sasso" <NJSasso at msplaw.com>
>Reply-To: sca-cooks at ansteorra.org
>To: <sca-cooks at ansteorra.org>
>Subject: Re: [Sca-cooks] Butter Paste = French Puffin?
>Date: Wed, 20 Nov 2002 15:38:33 -0500
>
>----- Original Message -----
>From: "Kirsten Houseknecht" <kirsten at fabricdragon.com>
>
> > it sounds very much like a turnover or other multi layer pastry dough
> > ----- 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.
>
>

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