Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • ¼ Pound of Flour
  • A Glassful of Water
  • A Pinch


Put the butter in a saucepan, and add the water and salt. Let all come to a boil, stirring constantly. Then take from the fire and add the eggs, beaten well, and the Cream Cheese. Mix all well. Then take small molds or tins and line with the Plain Paste; or Brioche Paste, rolled very thin. Place within the preparation of Cream Cheese i