Transparent Crust. ( Very rich. )
1 lb. flour.
1 lb. butter.
1 egg—the yolk only.
Wash the butter, dry, and then melt it in a vessel set in another of boiling water, stirring gently all the while to prevent oiling. Take off the salty scum from the top, and when almost cold beat up the butter little by little with the egg, which should be previously whipped light. When these are thoroughly incorporated, work in the flour, roll out twice, sprinkling lightly with flour before you fold it up; let it stand folded five minutes in a cold place, and make out for tartlets or pâtés. It is not suitable for large pies. Bake before you fill them, and brush over with a beaten egg while hot.