Choux with Cheese Garnishing

Prepare a pate-a-chou with three gills of water, half a pound of flour, a quarter of a pound of butter, a pinch of salt and a pinch of sugar, when dry mix into the paste five or six eggs one after the other and finish with a handful of grated cheese. Make round choux laying them on a baking tin a short distance apart, either with a pocket or a spoon, egg the surfaces and dredge over with parmesan; bake in a good but slackened oven. When dry, remove and leave till partly cold, then open the sides and fill each one with a spoonful of cheese fondue (No. 2954). Dress on a napkin or around a remove.