| Puff-Paste Old Elizabethan Dessert Recipe |
"Queen Elizabeth Ist" Puff-Paste
Take fine Flour half a Peck, the Yolks of five Eggs and one White, one Pound of Butter, half a pint of Cream, and a little fair water, break your Butter in little Bits and do not mould it too much, but roul it abroad so soon as you can, and let the Butter be seen in spots, for that will make it hollow when it comes into the Oven, then put in your Meat or Fruit, and close it over, and wash it over with the Yolk of an Egg and Cream beaten together, just when you set it into the Oven; let your Oven be quick, but do not let it stand too long, for that will spoil it. |
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