| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Appetizer |
16 |
Servings |
INGREDIENTS
| 3/4 |
c |
Milk |
| 1/3 |
c |
Unsalted butter |
| 1/2 |
t |
Salt |
| 1 |
c |
Flour |
| 4 |
|
Eggs |
| 2 |
c |
Grated gruyere cheese |
| 1 |
|
Egg, beaten for glaze |
INSTRUCTIONS
From: arielle@bonkers.taronga.com (Stephanie da Silva) Date: Thu, 29
Dec 1994 21:38:20 GMT Preheat over to 375F. Grease a 10 inch tart pan
with removable bottom. Bring milk, butter and salt to a boil, stirring
contantly. Remove from heat. Add flour all at once and beat with a
wooden spoon until mixture pulls away from sides. Set over low heat
and stir for 1 minute. Cool slightly. Add eggs one at a time, beating
well after each addition. Mix in 1/2 cup gruyere. Spread batter over
bottom of tart pan. Brush top with glaze. Sprinkle with remaining
cheese. Bake until pastry puffs and top is golden brown, about 55
minutes. Cut into wedges (pastry will fall). Serve warm.
REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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