Pastry

The light choux pastry commonly used in making éclairs and profiteroles and in many savoury dishes.

Batter

Lark pâté, sometimes in pastry.

Potato pie with bacon, sometimes veal, and onions and cream.

Potato pie with bacon, sometimes veal, and onions and cream.

Short crust pastry made with flour, butter and water. If an egg is added it is known as pâté brisée à l'oeuf and if extra fat is added it is called pâté brisée fine.

Pastry made with flour, butter and water is called brisée. If an egg is added it is known as pâté brisée à l'oeuf and if extra fat is added it is called pâté brisée fine.

Pastry made with flour, butter and water is called brisée. If an egg is added it is known as pâté brisée à l'oeuf and if extra fat is added it is called pâté brisée fine.

"Lark pâté." Boned larks stuffed with veal forcemeat, truffles and foie gras. It is then placed in a tin lined with dough and baked. It is served cold.