Consomme Aux Profiterolles
Ingredients
Directions
Prepare small baked balls of light choux paste.
Serve with grated Parmesan cheese.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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