Pate Brisee

Title:
Pate Brisee

Yield:
4 Servings

Categories:
Pastry




Ingredients:





     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 www.synapse.com/~gemini