| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | La times, Latimes1 | 10 | servings | |
INGREDIENTS
| === CREAM PUFFS === | ||
| 1 | c | Water |
| 1/2 | c | Lard or butter; plus extra |
| 1 | ts | Salt |
| 1 | c | Flour |
| 3 | Eggs | |
| === CREAMED VEAL FILLING === | ||
| 3 | tb | Butter |
| 6 | tb | Flour |
| 1 1/2 | c | Veal stock or cooking juices |
| 1 1/2 | c | Milk -; (or less) |
| 1 1/2 | lb | Cooked veal shoulder; diced |
| 4 | tb | Minced pimento |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
CREAM PUFFS: Bring water to boil, add lard and return to boil over medium-high heat. Add salt and flour all at once, stirring vigorously until lumpy ball shape forms in center of pan resembling gummy paste, 1 to 2 minutes. Remove from heat and let cool 5 minutes. Beat in eggs, 1 at a time, with wooden spoon until mixture is smooth and stiff. Shape 10 large cream puffs on greased baking sheet by dropping from spoon or using a pastry bag and tube. Bake puffs at 450 degrees for 15 minutes. Reduce temperature to 375 degrees and bake 40 minutes more, until golden brown. CREAMED VEAL FILLING: Melt butter in saucepan over medium heat and stir in flour until smooth, about 2 minutes. Combine veal stock and milk to make 3 cups total and add to butter-flour mixture in pan. Cook until thick, about 5 minutes, stirring frequently. Add diced veal and pimento. Cook 3 minutes and season to taste with salt and pepper. Fill cream puffs and serve immediately. Yields 10 filled cream puffs. Each cream puff: 292 calories; 494 mg sodium; 130 mg cholesterol; 19 grams fat; 14 grams carbohydrates; 15 grams protein; 0.05 gram fiber Recipe Source: Los Angeles Times - 01-06-1999 Recipe originally appeared in the Times October 1945 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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