*  Exported from  MasterCook  *

                               Pate Brisee

Recipe By     : Chef Claude Aubert, Arnaud's Restaurant, New Orleans
Serving Size  : 4    Preparation Time :0:00
Categories    : Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       oz           Unsalted butter
   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" round.

Recipe FROM: Great Chefs of New Orleans, 1983


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