| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Bread |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Flour; sifted |
| 1 |
tb |
Light brown sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Grated lemon peel |
| 1 |
c |
Butter |
| 1 |
tb |
Milk |
| 1 |
|
Egg; plus |
| 1 |
|
Egg yolk; beaten |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
Place flour on table or in a bowl. Make a well in the middle, & fill with
sugar, salt & lemon peel. Blend together. Add butter & mix with hands until
all the flour is incorporated. Mix together milk, eggs & vanilla. Add to
blended ingredients. Continue mixing until a ball is formed. Cover &
refrigerate overnight. When ready to use, roll out to a 10 inch diameter &
use as directed.
THE COVEY
CARMEL VALLEY ROAD, CARMEL.
TIME INCLUDES REFRIGERATION
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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