| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizers | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Water |
| 1/2 | c | Unsalted butter |
| Cut into bits | ||
| 1/2 | c | All purpose flour |
| 2 | Eggs | |
| 1/4 | lb | Stilton, crumbled |
| about 1 cup | ||
| 4 | Bacon, cooked crisp | |
| And crumbled fine | ||
| 3 | T | Minced scallions |
INSTRUCTIONS
In a small heavy saucepan combine the water, the butter, and a pinch of salt and bring the mixture to a boil over high heat. Reduce the heat to moderate, add the flour all at once, and with a wooden spoon, beat the mixture until it pulls away and forms a ball. Remove the pan from the heat, add the eggs, one at a time, beating well after each addition, and stir in the Stilton, the bacon, the scallion, and salt and pepper to taste. Drop rounded teaspoons of the batter two inches apart onto lightly buttered baking sheets and bake the puffs in the middle of a preheated 425 degree oven for 15 to 20 minutes, or until they are crisp and golden. Makes 36 hors d'oeuvres. Source: Gourmet Magazine Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 17:33:31 -0400 From: Bill <gfx4tv@acy.digex.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 198
Calories From Fat: 150
Total Fat: 17g
Cholesterol: 102.7mg
Sodium: 27mg
Potassium: 47.5mg
Carbohydrates: 8.3g
Fiber: <1g
Sugar: <1g
Protein: 3.4g