COOK with Elizabeth

Press, Volume XCVI, Issue 28419, 28 October 1957, Page 2

COOK with Elizabeth

Asparagus, Cheese And

Almond Puffs

Puff cases are a tower of strength if you are giving a party of any sort, for wucther you fill them with cream or filling, treat them as sweet or «avoury, they are quite sure of a popular reception with young and old alike. They are most decepi ively easy to make, and filling possibilities are just endless. Asparagus, Cheese and Almond Puffs: The puffs: 4 pint watei, 2ozs butter, 2£ozs sifted flour, 2 eggs. The fillings: 2 tablespoons butter, 2 tablespoons flour, £ cup milk, 1 tin asparagus, j cup grated cheese, pepper, 1 tablespoon finely slivered almonds. To make the pulls, place 2ozs butter and 4 pint di water on to boil. While boiling add 2Aoz& flour and beat until it leaves the sides of the pan. Cool and beat in 2 eggs. Put out in teaspoon lots on to a baking tray and bake in a very hot oven until puffed and golden brown. Take from the oven, split and remove any soft centre and return to a very cool oven to dry off a few minutes. Cream 2ozs butter with 2oz.s flour over gentle heat. Stir in half a cup of mdk, and about half a cup of asparagus liquid, stirring until thick and smooth and boiling. Stir in grated cheese, pepper and some chopped asparagus. Mix all well together, then stir through 1 tablespoon of finely slivered almonds Allow to cool and use to fill the puff cases. (Taste filling and ado salt only if necessary.)