Jewish Recipes - Paste - Pastry Recipes - Recipes for Pastries

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Jewish Recipes

This requires the greatest lightness in the pastry, as all depends
upon its rising when baked; it should be rolled out about an inch and
a half in thickness, cut it with a fluted tin of the size of the dish
in which it is to be served. Also cut a smaller piece, which must be
rolled out considerably thinner than an inch, to serve as a lid for
the other part; bake both pieces, and when done, scoop out the
crumb of the largest, and fill it with a white fricassee of chicken,
sweetbread, or whatever may be selected; the sauce should be well
thickened, or it would soften, and run through the crust.

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