INGREDIENTS

INSTRUCTIONS

From: burdick@evax11.eng.fsu.edu (Donna Burdick)
This recipe came with the subscription enticement for a new cooking
magazine called Saveur (pronounced savv-ERR). The recipe came with a brief
description of the origins... From the Burgundy region of France and
pronounced goo-SHARE.  They  are like miniature popovers and can be served
hot or cold. In France the cheese used is Maroilles which is not widely
available in the US so substitute Swiss or Gruyere.
Preheat oven to 425 F.  Grate the cheese.  In a med.-sized saucepan bring
the water, butter, salt, pepper and nutmeg to a boil.  When the butter has
melted, remove from heat.  Add all the flour to butter/water mixture and
beat with a wooden spoon until mixture leaves sides of pan clean. Add
cheese and beat til incorporated. Beat in 4 of the eggs one by one until
thoroughly absorbed. Beat until mixture is smooth, shiny and firm. Drop by
small spoonfuls onto a greased cookie sheet. Beat remaining egg with 1/2
Tbs water, then brush tops of uncooked puffs with egg wash. Bake in upper
third of the oven for about 20 minutes or until golden and doubled in size.
Remove from oven and serve. You'll have about 3 dozen. Note: Recipe can be
halved to make a smaller batch.
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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