Profiteroles

Ingredients

• Choux pastry.
• I Grated Parmesan.
• Chicken forcemeat.
• I Seasoning.

Method

1. 1

   Make half the quantity of choux pastry as given in Recipe 1450.

2. 2

   It must be unsweetened and nicely seasoned with white pepper and salt.

3. 3

   Put the mixture into a forcing bag with a plain pipe of about J inch in diameter.

4. 4

   Hold the bag perpendicularly and squirt out small pieces on a greased and floured tin.

5. 5

   Let them stand for 10 minutes, then coat them over with beaten egg.

6. 6

   Bake in a moderate oven until golden brown and quite dry.

7. 7

   Prepare a nice chicken or other savoury mince and add to it a little grated Parmesan.

8. 8

   Slit the profiteroles open at one side and fill them with the mince.

9. 9

   Return them to the oven for a few minutes.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 504. The excerpt below is the record exactly as published.

Profiteroles Choux pastry. I Grated Parmesan. Chicken forcemeat. I Seasoning.

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