Recipes > Desserts > Paté ŕ choux

Paté ŕ choux


  • 1 pint water or milk
  • 1/2 pound butter
  • 1 1/2 tablespoonfuls sugar
  • grated rind of 1 lemon
  • pinch of salt
  • 1/2 pound sifted flour
  • 6 or 8 eggs


Place a saucepan over the fire with the water or milk, butter, sugar, grated rind and salt; as soon as it boils add slowly the sifted flour, stirring constantly; stir until it forms into a smooth paste and loosens itself from bottom of saucepan; transfer the paste to a dish and when cooled off a little mix it by degrees with the eggs. This paste should be soft, but must not run apart when dropped on a tin.


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Desserts and Salads (1920).

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