| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Appetizers, Hors d’oeuv |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Water |
| 1/2 |
c |
Unsalted butter, |
|
|
Cut into bits |
| 1/2 |
c |
All purpose flour |
| 2 |
lg |
Eggs |
| 1/4 |
lb |
Stilton, crumbled |
|
|
(about 1 cup) |
| 4 |
sl |
Bacon, cooked crisp |
|
|
And crumbled fine |
| 3 |
tb |
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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