Recipe - Pate Brisee

2 ounce Butter, unsalted
1 cup Flour, sifted
One fourth teaspoon Salt
One fourth cup 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 9inch round.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Claude Aubert, Arnaud's Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini