No. 1409 — Half-Puff Yeast Dough for Pâtés
English historical translation of Molokhovets recipe No. 1409 from the 1901 Russian cookbook, retaining original methods and measures.
Beat together 1½ glasses of milk, 1½ teaspoons of salt, one teaspoon of sugar, two zolotnik of dried yeast, two yolks, half a spoonful of butter and about two Russian pounds of flour.
Allow to rise in a warm place, although the author prefers a cool one. Beat again and roll out somewhere cold.
Brush with butter melted but nearly set, or only partly softened, using a feather. Fold in half, brush again and fold in quarters.
Chill and after half an hour roll out, brush and fold again in the same way. Allow to rise in the cold.
After another hour roll out and prepare a pâté in any desired shape according to Nos. 1401–1404.
If only a pastry lid is needed, use leftover dough to make little cheesecakes for coffee.