| 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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