Recipes > Miscellaneous Recipes > Pte Chou for Soups

Pte Chou for Soups


  • 1 gill of milk
  • 1 ounce of butter
  • 2 ounces of sifted flour
  • 2 eggs


Put the milk and butter into a saucepan over the fire; when it comes to the boiling point add the flour; stir with a wooden spoon until thick and smooth, then add the eggs, one at a time, beating briskly; remove from the fire and spread out thin, cut in pieces, the size of a small bean, put them in a sieve, dredge with flour, shake it well and fry in boiling fat until a nice brown. Add to the soup after it is in the tureen.


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The Golden Age Cook Book (1898).

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