| 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
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