Flour And Milk

Put in a saucepan half pound of flour, also four eggs and work well together adding some salt, and dilute with six to eight gills of milk; stir it over the fire and remove at the first boil, pour it into a bowl, cover with a buttered paper and let get cold.

Bread-Crumbs

Soak four ounces of bread-crumbs in a pint of water, squeeze out all the liquid and put it into a saucepan with a little salt and three gills of milk; thicken it on the fire without ceasing to beat, and stir it up with a spoon until it detaches itself from the pan, then set it in a bowl, cover with buttered paper and put away to cool.

Pate A Choux

Put one pint of water or broth in a saucepan with two ounces of butter, set it on the fire, remove it aside at the first boil, and incorporate into it three quarters of a pound of sifted flour, mix well and dry on a slow fire till the paste detaches itself from the saucepan and let cool slightly, then stir into it gradually two whole eggs and four yolks, set it away in a cool place with a buttered paper over, for further use.