Update my dinner status, I'm making this tonight.
Servings: 10 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
=== CREAM PUFFS ===
- 1/2 c Lard or butter; plus extra
=== CREAMED VEAL FILLING ===
Preparation
CREAM PUFFS: Bring water to boil, add lard and return to boil over medium-high heat. Add salt and flour all at once, stirring vigorously until lumpy ball shape forms in center of pan resembling gummy paste, 1 to 2 minutes. Remove from heat and let cool 5 minutes. Beat in eggs, 1 at a time, with wooden spoon until mixture is smooth and stiff. Shape 10 large cream puffs on greased baking sheet by dropping from spoon or using a pastry bag and tube. Bake puffs at 450 degrees for 15 minutes. Reduce temperature to 375 degrees and bake 40 minutes more, until golden brown. CREAMED VEAL FILLING: Melt butter in saucepan over medium heat and stir in flour until smooth, about 2 minutes. Combine veal stock and milk to make 3 cups total and add to butter-flour mixture in pan. Cook until thick, about 5 minutes, stirring frequently. Add diced veal and pimento. Cook 3 minutes and season to taste with salt and pepper. Fill cream puffs and serve immediately. Yields 10 filled cream puffs. Each cream puff: 292 calories; 494 mg sodium; 130 mg cholesterol; 19 grams fat; 14 grams carbohydrates; 15 grams protein; 0.05 gram fiber Recipe Source: Los Angeles Times - 01-06-1999 Recipe originally appeared in the Times October 1945 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
