1240 | Pâte-à-Chou.
—Put into a saucepan two gills of cold milk and two ounces of butter. Place it on the range, stir slightly with the spatula, and when boiling, immediately add a quarter of a pound of well-sifted flour; stir briskly for two minutes. Then stand the pan on a table. Break in one egg; mix sharply for two minutes, break in a second egg, mix sharply again; and repeat with a third and a fourth egg; then the pâte-à-chou is ready.