Pate-a-Chou

Ingredients

• two gills of cold milk
• two ounces of butter
• a quarter of a pound of well-sifted flour
• four eggs

Method

1. 1

   In a saucepan, combine milk and butter, stir until boiling.

2. 2

   Add flour and stir briskly for 2 minutes.

3. 3

   Remove from heat, add eggs one at a time, mixing well after each addition until ready.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 301. The excerpt below is the record exactly as published.

two gills of cold milk and r.wo ounces of butter. Place it on the range, stir slightly with the spatula, and when boiling, immediately add a quarter of a pound of well-sifted flour ; stir briskly for two minutes. Then stand the pan on a table. Break in one egg; mix sharply for two minutes, break in a second egg, mix sharply again; and repeat with a third and a fourth egg; then the pate-a-chou

Cook this with the app: pantry check, scaling, and the assistant.