Piecrust; small cake

Usage examples of pastry.

After dinner the Marches had some of the local pastry, not so incomparable as the bread, with their coffee, which they had served them in a pavilion of the beautiful garden remaining to the hotel from the time when it was a patrician mansion.

There was the warm sweet smell of pastry baking and she smiled and nodded her head when I told her how good her pasties were.

French fashion, a salad of watercress and violets, a rabbit stewed in herbs, a roast pheasant with artichoke dressing, boiled lupins, a gammon of bacon in pastry, a Turkish dish of meat, buttered peasecods, French bread and sourdough barley bread, a Rhine wine, Italian cream, a parmesan savory and figs.

Zachariah, meanwhile, mounted upon another stool beside the dwarf and sat there purring and swinging his tail, and occasionally stretching out a huge paw and helping himself very daintily to a piece of pastry.

The second course presented Arabella with an even more bewildering choice, for there was, besides the baskets of pastry, a Rhenish cream, a jelly, a Savoy cake, a dish of salsify fried in butter, an omelette, and some anchovy toast.

Butler was just an ordinary schmo whose ordinary life had been extraordinarily screwed by bad advice from a pastry.

Efraim tossed a bag of pastries onto one of the folding tables where Ran and Shaul were plowing through research.

A tea tray was set with a silver pot and pretty flowered Limoges cups, as well as an array of little tartlets and pastries.

For dessert, she made a tarte tatin, one of the most divine dishes e-er created: caramelized butter and sugar covered with a dozen apples sliced paper thin, cooked on top of the stove, then a round 323 Jude Deveraux of flaky pastry put on top, baked until golden brown, and at last the whole thing was turned upside down onto a plate.

They had a pastry made with Asiago cheese and artichoke hearts that qualified as a mortal sin.

The instant it boils add quickly one and one-half cups of sifted pastry flour.

Half a bottle of Chambertin, a red mullet, or a pullet a la Marengo satisfy every need, but it is unwise to put pastry or cream upon the table, because he is as likely as not to eat it before the fowl.

It was in fact little choux pastries each filled with horseradish sauce and cream and a small slice of cold rare beef.

Not surprisingly, the pastry chef had already started in on his daily stock of fruit tarts and millefeuilles, his cream puffs and eclairs, his multi tiered gateaux, and his signature swans of choux pastry.

The batter that was to produce six dozen choux pastry puffs had produced seventeen lone items.