Pâte au Chou

• 2½ tablespoons milk.
• ½ teaspoon lard.
• ½ teaspoon

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.