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of Paris are made by mixing a fat cheese and soft wheat with a few eggs, to which flour is added so that the mixture is firm. It is beaten well and then made into large or small round shapes, like an apple, and put in the oven. When they are half cooked, make slashes in the form of a cross on their
190:(1611) gives the name of the item as "tichous" – "Little cakes made of egges and flower with a little butter (and sometimes cheese among) eaten ordinarily with sugar and Rosewater." Davidson notes that
138:, sugared and baked. The term was known in the 16th century, and was originally applied to small savoury spheres. Since the late 17th century
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writes that the term is of long standing: "A street cry in the 16th century was '
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tops and put them back in the oven until they are cooked.
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213:as among the most popular Parisian
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163:Choux, petits choux, tout chauds
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321:Huguetan, Jean-Antoine (1607).
134:consisting of small spheres of
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304:The Oxford Companion to Food
153:The Oxford Companion to Food
130:are small pieces of French
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289:. London: A. Islip.
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169:Le Thresor de santé
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327:. Lyon: Huguetan.
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192:Antoine Furetière
142:have been sweet.
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121:[ʃukɛt]
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71:Hot or cold
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229:References
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140:choquettes
132:patisserie
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283:(1611).
225:inside.
221:, with
146:History
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175:The
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