Ingredients
- two pounds of jelly
- an ounce of salt
Directions
The following is a good manner of making it, with flour sufficient to form a good paste :
Put into a stewpan one or two pounds of jelly, set it on a gentle fire, and when it has melted, shake in by degrees a little flour, stirring the jelly with a spoon in the other hand ; mix well as much flour as it will take, with an ounce of salt and an ounce of yeast ; take the stewpan off the fire, and turn out your paste on a paste*
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boardj which must be heated by putting a pan of charcoal beneath it. Work it lightly^ paying attention to not making it too stiffs but rather a soft paste. Cover it with a cloth^ folded in four and heated^ after putting it into a basin ; let it stand an hour, and then use it for meat pies or patties.
PATE A LA OELEE DE VOLAILLBS, POULAKDES,