Pâte au Chou

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Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


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


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.