GERMAN OR SPANISH PUFFS.





Put a quarter of a pound of fresh butter, and a tea-cup full of cold
water into a saucepan, when the butter is melted, stir in, while on
the fire, four table spoonsful of flour; when thoroughly mixed, put
it in a dish to cool, and then add four well beaten eggs; butter some
cups, half fill them with the batter, bake in a quick oven and serve
with clarified sugar.





GERMAN NOODLE SOUP GERMAN PANCAKES, No. 1 facebooktwittergoogle_plusredditpinterestlinkedinmail

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