Pate Brisee

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Title: Pate Brisee
Yield: 4 Servings
Categories: Pastry


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

From Gemini's MASSIVE MealMaster collection at