| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Bread |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sifted flour and more for rolling |
| 1/2 |
lb |
Salted butter |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
tb |
Ice-cold water |
INSTRUCTIONS
Place the flour in a bowl. Make a well in the center; into it place butter,
salt, baking soda and ice water. Mix by hand until dough forms walnut size
pieces. Refrigerate until ready to use.
THE CHAPARRAL
FOR USE WITH `CARRE D'AGNEAU EN
CROUTE' (SEE INDEX)
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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