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Doughs and bases

3 recipes · Hot and cold small dishes

3 doughs and bases recipes from the “Big Cookbook,” in the hot and cold small dishes category. From Henriette Schønberg Erken's original text to a modernized version for today's kitchen.

  • Puff Pastry (Feuilletage)

    Erken's basic puff pastry (feuilletage) from 1914: equal parts flour and washed butter, rolled in four rounds, for patty shells, tarts and vol-au-vent.

  • Rissole Dough

    Erken's rissole dough of butter, egg yolks, egg and flour, rolled to the thickness of a knife's back and used for rissoles and small pies fried in lard.

  • Tartlets. Tartlet Dough

    Erken's basic 1914 tartlet dough: flour, butter, water, cognac and egg yolks worked cold, rolled thin and blind-baked in small molds until light brown.