Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sifted flour and more for rolling |
| ½ pounds | Salted butter |
| ½ teaspoon | Salt |
| 1 teaspoon | Baking soda |
| 1 tablespoon | Ice-cold water |
Place the flour in a bowl. Make a well in the center; into it place butter, salt, baking soda and ice water. Mix by hand until dough forms walnut size pieces. Refrigerate until ready to use.
THE CHAPARRAL
FOR USE WITH `CARRE D'AGNEAU EN CROUTE' (SEE INDEX)
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .