Chapter XX · Entremets (Sweets) · No. 2374
2374—Common Pâte à Choux (for Souffléd Fritters, Gnochi, Potatoes à la Dauphine)
Proceed as directed above, but reduce the quantity of butter to three oz., and the number of eggs to twelve; avoid drying this paste overmuch.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2374, p. 701. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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