The recipe is far too complex to repeat here, however I do suggest having your cook find the recipe and make this wonderful and delightful pastry. It is of the utmost importance that your cook would only make the traditional French pastry from scratch, even though it is almost 24 hours of labor. After all, what are you paying the help for? And that is why it is called Pitiviers, pronounced pity-vYAY.
And please do NOT let any of your guests pronounce Pithivier any way other than the correct Pity- vYAY. We accept no lazy slurs or substitutions!
Bon Amor,
Sarah
