Profiteroles to Serve with Consomme

Ingredients

• one and a half gills of water
• three ounces of butter
• four ounces of sifted flour
• two whole eggs
• one yolk of an egg
• a pinch of salt

Method

1. 1

   In a pan, bring water, butter, and salt to a boil.

2. 2

   Stir in the flour briskly with a wooden spoon until the paste leaves the sides of the pan.

3. 3

   Let it cool, then work in one egg at a time.

4. 4

   Pipe small balls onto a buttered baking sheet, brush with beaten egg, and bake until golden brown.

5. 5

   Serve with clear consomme.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 5. The excerpt below is the record exactly as published.

PROFRITROLLES TO SERVE WITH CONSOMME ^ I "^HESE are made of a paste called Pate a Choux. Put into a pan one and a half gills of water, three ounces of butter, four ounces of sifted flour, two 7 THE DUDLEY RECIPES whole eggs, one yolk of an egg, and a pinch of salt

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