Page:Meier - The Art of German Cooking and Baking.djvu/239




 * ½ lb. of good cold butter

½ lb. of fine flour

¼ pt. of cold water

1 white of egg

1 tbsp. of rum

¼ tsp. of baking powder

Preparation: Flour, water, egg, rum and baking powder are mixed into a paste. The cold butter is cut on the paste, folded around it and rolled out. This repeated 3 times and the paste rolled out, cut into 6 small tarts or 1 large one.

Preparation: The ingredients and preparation are the same as given under No. 31. The rolled out paste is cut into all kinds of shapes, sprinkled with sugar and covered with fruit marmalade, then folded over, baked to a nice brown color, brushed with white of egg and sprinkled with sugar and cinnamon.

Preparation: Ingredients and preparation are the same as under No. 31. The paste is rolled out to ¼ inch thickness, cut out with a medium large tumbler, cut into halves and baked.

Remarks: These scallops are used for garnishing ragout.

Preparation: Prepare the paste as given under No. 31, roll it out to ¼ inch thickness and cut out 12 disks, then with a smaller cutter cut out the centers of these, so as to form 13 rings. 6 of the small disks cut out of the centers are used to cover the tarts and the other 6 are folded together and rolled out to 1/6 inch thickness and 6 disks cut out a little larger than the rings. These are for the under crust. Set the rings upon the larger disks and fasten them on with beaten egg, brush the ring with beaten egg and put on a second ring. Then bake them in the oven, also the small disks as covers. Fill each tart with anything you like and put the cover on, put back into oven for a few minutes and serve.

Ingredients and preparation are the same as given in Chapter 3, Veal, No. 28, Sweetbread Patties.