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.