Reference > Farmer's Cookbook > SOUP GARNISHINGS AND FORCE-MEATS > Pâte à Choux
  Fritter Beans Parmesan Pâte à Choux  

Pâte à Choux

21/2 tablespoons milk
1/8 teaspoon salt
1/2 teaspoon lard
1/4 cup flour
1/2 teaspoon butter
1 egg

Heat butter, lard, and milk to boiling-point, add flour and salt, and stir vigorously. Remove from fire, add egg un-beaten, 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.

  Fritter Beans Parmesan Pâte à Choux  
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