Make a pate a chou, using on 1/2 stick butter. Fold in 1/3 cup each of grated Gruyere cheese, minced Gruyere and freshly grated Parmesan: add salt and white pepper to taste. Transfer mixture to a pastry bag fitted with a 1/2 inch plain tip. Pipe 1 inch mounds onto a buttered baking sheet, leaving 1 inch between each mound. Brush with egg wash (1 egg lightly beaten with 1 tbsp milk). Bake in middle of preheated (425) oven for 10 minutes. Reduce heat to 400 and bake 10minutes longer. Transfer to cooling rack and let stand 10 minutes. Serve warm.
makes about 4 dozen
recipe by Leonard Williams
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