Pour the jelly all over it; put in ice-box to get cold.
Very thin puff paste may line the pans instead of the breadcrumbs.
Grate in a little lemon peel; nutmeg to taste; put in 1 teaspoonful essence of lemon; beat up the whites of eggs into the potatoes, make a puff paste, roll out and make pies without tops.
Puff paste--Chop the breast of a chicken same as making croquettes.
Cover it with a puff paste, then egg and ornament the top with leaves of paste of the same kind, bake it of a nice colour, and when it is to be served up put into it a good cullis.
Put the pan in cold water, stir the mixture some time, let it cool, and when the pippins are to be served up pour the cream over them, and put round the edge of the dish leaves of puff paste baked of a pale colour.
As this is the great beauty of puff paste, it is as well to try this method.
Puff paste, jam of any kind, the white of an egg, sifted sugar.
Half a pound of puff paste, apricot or any kind of preserve that may be preferred, hot lard.
Wrap the eggs up in a puff paste, smear them over with egg, and grate some bread over them.
You have receipts how to make crust for tarts; mince pies must be baked in tin patties, that you may slip them out into a dish, and a puff paste is the best for them.
Season them with pepper and salt, roll each pigeon in a puff paste, close them well, tie them in separate cloths, and boil them an hour and a half.
Thicken cream with muskefied bisket bread, and serve it in a dish, stick wafers round about it, and slices of preserved citron, and in the middle a preserved orange with biskets, the garnish of the dish being of puff paste.
Puff paste is often spoiled by baking it after fruit pies, in an iron oven.
When the pie is done, cut out the whole of the centre, leaving the edges; when cold, pour on the apple some rich boiled custard, and place round it some small leaves of puff paste of a light colour.
Stir in the lemon-juice and sugar last, and then turn the whole into a pudding dish that has a lining and rim of puff paste.
Line a pudding dish with pastry, put round it a rim of puff paste, turn in the pudding, and bake it about half an hour.
Several varieties of paste are prepared for different purposes, of which the following are the principal:-- PUFF PASTE.
If no puff paste, the top might be ornamented with a few leaves from the trimmings of the other paste.
Roll out one pound of puff paste until it is about one-eighth inch thick.
Roll out half a pound of puff paste, that was made with six turns, to about one-eighth inch thick.
Line about a dozen dariole moulds, or small timbales, with tartelette dough, or puff paste parings.
When it has jellied and is ready to serve, place on the top a crust of puff paste, which has been cut to fit the dish, and has been baked separately.
If puff paste is desired in weather that is not cold, the mixture will have to be placed on ice at various intervals, for it positively must be kept as cold as possible.
If puff paste is to be successful, it must be made carefully and with close attention to every detail.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "puff paste" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
