puff paste การใช้

Under " Pastry ", Mrs Rundell gives directions for " Rich Puff Paste ", " A less rich Paste ", and " Crust for Venison Pasty ", with variations such as " Raised Crusts for Custards or Fruit ".
Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker . ( When fat is added to a flour-water paste it becomes a pastry . ) The Romans made a plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the juices . ( The covering was not meant to be eaten; it filled the role of what was later called puff paste . ) A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets.