Title: PATE BRISEE
  Categories: Pastry
       Yield: 4 Servings
  
       2 oz Butter, unsalted
       1 c  Flour, sifted
     1/4 ts Salt
     1/4 c  Water, chilled
  
        Cut the butter into the flour with your fingers or a pastry
   cutter and add the salt.
   
        Add water and mix to form the dough.
   
        Dust with flour, cover and chill before rolling into a 9-inch
   round.
   
        Source: Great Chefs of New Orleans, Tele-record Productions
        :    Box 71112, New Orleans, Louisiana - 1983
        :    Chef Claude Aubert, Arnaud's Restaurant, New Orleans
  
 

[ add our full cookbook to your website ] [ Search The Cookbook ]

©The Cyber Web inc & kitchenbee.com