"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1/2 C butter 1 C water 4 Eggs 1 C flour dash of salt
Boil butter and water, then add flour and cook until thick. Remove from heat and add eggs one at a time. Beat mixture well. Bake for 45 minutes at 425º. Cool. Cut in half, fill with whipped cream and fruit. Delicious with fresh strawberries or raspberries.
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