Name: Pate Brisee
Ingredients: 2 oz Butter, unsalted; 1 c Flour, sifted; 1/4 ts Salt; 1/4 c Water, chilled

CATEGORY	CUISINE	TAG	YIELD
	New Orleans	Pastry	4	Servings

INGREDIENTS

2	oz	Butter, unsalted
1	c	Flour, sifted
1/4	ts	Salt
1/4	c	Water, chilled

INSTRUCTIONS

Cut the butter into the flour with your fingers or a pastry cutter and
add the salt.
Add water and mix to form the dough.
Dust with flour, cover and chill before rolling into a 9-inch round.
Source: Great Chefs of New Orleans, Tele-record Productions
:    Box 71112, New Orleans, Louisiana - 1983
:    Chef Claude Aubert, Arnaud's Restaurant, New Orleans
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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