Profiteroles for Soup

Ingredients

• one gill of boiling water
• two scant gills of flour
• half a gill of butter
• two eggs
• one-fourth of a teaspoonful of grated Parmesan cheese

Method

1. 1

   Boil water and butter, add flour and beat for two minutes.

2. 2

   Cool, add eggs one at a time, and beat for a quarter of an hour.

3. 3

   Drop into a buttered pan and bake for ten minutes.

4. 4

   Add to soup just before serving.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 232. The excerpt below is the record exactly as published.

Profiteroles for Soup. Use one gill of boiling water, two scant gills of flour, half a gill of butter, and two eggs. Put the water and butter in a saucepan, and place on the fire. When the butter becomes melted and the liquid begins to boil rapidly, add the flour, all at one time, and beat well with a strong spoon for two minutes, being careful that the mixture does not burn. Turn it into a bowl, and set away to cool. When it is cold, add the eggs, one at a time, and beat the mixture for a quarter of an hour. 446 MISS PARLOA'S KITCHEN COMPANION. Butter the bottom of a shallow cake-pan very lightly. Drop the cooled mixture into the pan in balls about the size of a pea. Bake in a moderately hot oven for ten minutes ; then take them from the pan, and put away until the time for serving in the soup. They should not be put into the tureen until after the soup has been poured in. If a delicate flavor of cheese be liked, one-fourth of a teaspoonful of grated Parmesan cheese

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