PETITS CHOUX AU FROMAGE                Servings:

1   c.        water                    1   tsp.  salt
3   oz.(6 T.) butter                   1/8 tsp.  pepper
5             eggs                         pinch nutmeg
1   c. (4 oz.) grated swiss cheese     2   c.    warm pate'
1   c.        flour, sifted

    Bring water to boil with butter and seasonings.  Melt butter.  Remove
from heat and pour in all flour.  Beat vigorously for several seconds.
Beat over moderate heat 1-2 minutes until mixture leaves sides of pan and
spoon, forms a mass, and films the bottom of the pan.  Remove from heat
and make a well in center of the paste.  Break 4 eggs into the well, one at
a time, beating into paste until absorbed.
	Preheat oven to 425F.
	Beat cheese into warm pate'.  Place dabs of pate on buttered baking
sheet 1 inch diameter, 1/2 inch high, 2 inches apart.
	Beat remaining egg with 1/2 tsp. water.  Brush each 'puff' with egg
mixture.  Set sheets in upper and lower thirds of oven and bake 20 minutes.
When golden brown, pierce the side of each puff with a sharp knife.  Set
in turned-off oven with door open, 10 minutes.  Cool on rack.

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