Pate Au Lait

Ingredients

• a pound of flour
• a pound of hutter
• 4 paste fob tabts^ some warm milk till a good paste
• three eggs to a pound of flour
• salt

Directions

1. Warm some milk ; add a very small piece of butter, some salt to your flour, and wet it with

2. 4 PASTE FOB TABTS^

3. some warm milk till a good paste ; then lay it aside for au hour to rise. This paste is used for croquettes and croquignolles. By adding a little yeast to this paste^ it makes very delicious rolls.

4. PATE AUX (EUFS FOR BRIOCHES, GATEAUX DES ROIS.

5. Take the proportions of three eggs to a pound of flour; mix ahout a quarter of a pound of hutter and a little salt in a pound of flour ; then break in the eggs, and mix them^ adding a little warm water till a light paste ; add a little yeasty and lay it by, covered over, to rise for four hours ; then work it again, roll it out and use it. When you add sugar and candied lemon-peel, working the paste well, it is used to make the little cakes called " gateaux des rois/^

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.