Quiche Lorraine

Dough

1. 1 Beat the butter and egg yolks into a cream.
2. 2 Add the salt dissolved in cognac and, mixing at first and then kneading, gradually add the flour until you get a soft dough that doesn't stick to your hands.
3. 3 Roll out the dough and line a pie pan with it.
4. 4 Prick the whole bottom with a knife so it doesn't puff up.

Filling

1. 5 Mix the cream with the egg yolks and the cornstarch, and strain it through a sieve.
2. 6 Add the chopped bacon and the cheese.
3. 7 Season with salt and black pepper and pour into the pie shell.

1. 8 Bake in a moderate oven.
2. 9 Serve immediately.