No. 1134 Half Puff Paste.
Put one pound of flour upon your pastry slab with two ounces of butter, rub well together with the hands, make a hole in the centre, in which put a pinch of salt and the yolk of an egg with the juice of a lemon; mix with water as before, then roll it out thin and lay half a pound of butter (prepared as for puff paste) rolled into thin sheets over, fold it in three, roll and fold again twice over, lay it in a cold place a quarter of an hour, give another roll and it is ready for use where required; this paste is mostly used for fruit tarts, for which it is well adapted.