Pate Bbisee Fob Meat Pies Ob Fish

Ingredients

• four pounds of butter to six pounds of flour
• six pounds of flour
• three eggs
• three eggs into it^
• salt

Directions

1. The p&te bris^e is usually made in the propor- tion of four pounds of butter to six pounds of flour and three eggs ; thus the quantity you re- quire must be in the same proportions, whether

2. 216 PASTAT. <

3. for more or less. If the batter is salt^ wash it first and add no salt to the paste. Put your flour on a pasteboard^ make a hole in the middle^ break your three eggs into it^ and rub your batter into the flour and then mix it with cold water. Mul it a little but do not work it too much^ then cover it over to let it stand for an hour^ then use it for what you require. This paste is for all sorts of game, poultry, meat or fish. To be served hot.

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.