Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 oz Butter, unsalted
1 c Flour, sifted
1/4 ts Salt
1/4 c Water, chilled
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 - 1983
: www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
: Chef Claude Aubert, Arnaud's Restaurant, New
Orleans
