½ pound Vienna flour. 6 ounces butter. 1 egg. ½ tea-cup cold water. 1 teaspoon lemon juice.
Place the flour in the middle of a paste-board, and lightly roll the butter in it, then divide the butter into two equal parts, and place one half on one side. Chop the other half in the flour, then make a hole in the centre, in which place the lemon juice, the egg (whole), and the water; mix well together, and put in a cool place for about fifteen minutes. Then roll it out half an inch thick. Place the other half of the butter in the centre, fold over two sides of the paste, and roll out again; this latter counts as the first roll, and the paste must be rolled out five times in all, allowing an interval of ten minutes between each roll. The paste should then be left for at least two hours in a cool place with a damp cloth over it before being used.
Note.--In warm weather, the butter, egg, and water should be kept in a basin with ice for at least half an hour before using.