Pâte à Choux

Ingredients

• 2½ tablespoons milk
• ½ teaspoon lard
• ½ teaspoon butter
• ⅛ teaspoon salt
• ¼ cup flour
• 1 egg

Steps

1. Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg unbeaten, and stir until well mixed. Cool, and drop small pieces from tip of teaspoon into deep fat. Fry until brown and crisp, and drain on brown paper.

More recipes with milk, shortening, butter, flour or eggs

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.