Skilled Chefs

The Jewish Manual: Pastry

GLAZE FOR PASTRY.

When the pastry is nearly baked, brush it over with white of egg, cover it thickly with sifted sugar, and brown it in the oven, or it may be browned with a salamander.

For savory pies beat the yolk of an egg, dip a paste-brush into it, and lay it on the crust before baking.


Recipe from the "The Jewish Manual" book (Free Electronic Text).



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