| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 8 | Servings | ||
INGREDIENTS
| 1/4 | c | Milk |
| 1/2 | Stick unsalted butter | |
| 1/4 | ts | Salt |
| 1/2 | c | Flour |
| 2 | lg | Eggs |
| 1 | c | Fresh grated Parmesan |
INSTRUCTIONS
In a small heavy saucepan combine the milk, 1/4 cup water, the butter, and the salt. Bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and beat the mixture with a wooden spoon until it leaves the side of the pan and forms a ball. Transfer the mixture to a bowl, whisk in the eggs, one at a time, whisking well after each addition and stir in the Parmesan and pepper to taste. Drop the batter in 8 mounds on a buttered baking sheet and bake the puffs in the upper third of a preheated 400 oven for 20 minutes, or until they are crisp and golden. The puffs may be stored overnight in an airtight container. Posted to EAT-L Digest 01 Sep 96 Date: Mon, 2 Sep 1996 20:02:44 -0400 From: Laura Hunter <LHunter722@AOL.COM>
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