4 cup all purpose flour
1 1/4 cup butter
1 egg
1 tsp salt
3/4 cup water, ice cold
Directions
Sift flour into a mound on a working surface and hollow out a well in
the center with your fingertips. Place the butter, egg, salt and half
the water in the center of the ring; work up the center mixture with
2 table knives or a pastry cutter, with a cutting motion. Work in
flour carefully from inside of ring, adding more water as needed. Mix
until all flour is added and dough holds together. this can all be
done in a cuisinart following pastry instructions. Gather dough into
a ball. Wrap securely and refrigerate for at least 1 hour. This
pastry will keep for 1 week.
Servings: 1 recipe
Mike Stock French Lining Pastry Recipe brought to you by Recipe Ideas
Categories: Dessert; French; Soup
The History of Recipes
It is quite possible to follow the history of recipes back into antiquity, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, in the main part, these old cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
Later on, there are two recipe books published in the fourteenth century : a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the indian food that is served today, but instead accounts of the types of food on the tables of the rich and wealthy people of that time. Later on in the 1400s, the Crusaders brought back many foods and spices from the Middle-East, including parsley, basil and rosemary. The introduction of these new herbs and spices created a surge in publications on food, the majority of which are kept safe in private cookery archives. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Mike Stock French Lining Pastry recipe.
