Savoury Choux Pastry
Ingredients
- 2 ounce flour
- 1 large egg
- a pinch salt
- savoury filling
- 1/2 pint water
- glaze for savouries
- 1 ounce margarine
- chopped parsley
Directions
- Sieve the flour and salt on to a plate and warm them.
- Put the water and margarine in a pan and bring them to boiling point.
- Draw the pan away from the heat and beat in the flour at once.
- Continue beating over the heat until the mixture forms a ball, then allow it to cool.
- Beat the egg gradually into the mixture, until it is quite smooth.
- Pipe in small fi2ngers or balls on to a greased tin, and bake in a moderately hot oven for about 20 minutes.
- When cold, fill with a savoury filling, brush the top with glaze and sprinkle with chopped parsley.
Other Information
Author: Good Housekeeping
Source: Cocktails & Savouries (1955-01-01)
Category: Side
Ingredients: flour, egg, salt, savoury filling, water, glaze for savoury, margarine, parsley
Equipment: measuring cups, measuring spoons, sieve, pan, stove, egg beater, oven, knife
See Also
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Oatmeal Savouries
Author: Good Housekeeping
Source: Cocktails & Savouries (1955-01-01)
Category: Side
Ingredients: margarine, flour, rolled oat, salt, baking powder, butter, water, savoury filling
Equipment: measuring cups, measuring spoons, knife, baking tray, rolling pin, oven
Roast Lamb with Banana Croquettes
Author: Helen Parker Headden, Katherine Newsbury, Denver Gas and Electric Co
Source: A Book of Hints on the Art of Cooking (1907-01-01)
Category: Meat
Ingredients: lamb, salt, pepper, flour, bacon, water, parsley, banana, lemon juice, egg, bread crumb, powdered sugar
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White Stewed Fish with Balls
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Seafood
Ingredients: fish, onion, oil, water, nutmeg, ginger, pepper, salt, saffron, lemon, flour, egg, cod liver, parsley, bread crumb
Equipment: measuring cups, measuring spoons, pot, stove, knife
Spätzle (German Noodles)
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: flour, egg, water, salt, butter
Equipment: measuring cups, measuring spoons, stewpot, stove, egg beater
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
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Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove