Pate A Chou For Soups Recipe

Put a gill of milk and an ounce of butter into a saucepan over the fire;

when it comes to the boiling point add two ounces of sifted flour; stir

with a wooden spoon until thick and smooth, then add two 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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