Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Pâte à Choux
  Fritter Beans Parmesan Pâte à Choux  
CONTENTS · BIBLIOGRAPHIC RECORD

Pâte à Choux

21/2 tablespoons milk
1/8 teaspoon salt
1/2 teaspoon lard
1/4 cup flour
1/2 teaspoon butter
1 egg

Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg un-beaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fritter Beans Parmesan Pâte à Choux  
 
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