[Sca-cooks] Butter Paste = French Puffin?

[Decker, Terry D.]

It does, but there are a number of ways to make pastry crusts, so the
ingredients and method are important.

In this case, the ingredients don't completely match the instructions, which
appear to be for a form of puff pastry.  Additionally, this paste, rather
than being an adjunct to a dish appears, to be the dish.

Bear

> I thought "paste" just meant pastry, or crust.
>
> Nancy Kiel

> >From: "Nick Sasso" <NJSasso at msplaw.com>
> >----- 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.