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Classic
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page 129
Dough for fine cookies.
Put a pound of the best butter you can get, over the fire and when it is well
melted, pour it up on a platter, taking care that the salt does not go with it.
Then beat it until it becomes white and frothy like cream. Add 5 or 6 yolks of
eggs and enough fine sifted flour to make a thin dough. Mix 1/4 pint cream in
this, and put the dough aside to become stiff, meanwhile you butter the moulds
to be used with cold butter, which cover with floor with a wooden spoon, you now
take (the stiffened dough and line the moulds with it to a (depth of half an
inch. This dough is suitable to make pastry of for any kind of meat dish.
In another way.
One pound flour, 3/4 pound of good butter, half a pound of sugar, 2 eggs and a
little grated lemon rind. Work it well and set aside to be used for tea bread,
etc.
Savarin cookies.
Put one and a half pounds of flour to dry near the stove, make a hole in it and
put in 1/2
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