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   Ingredients :
cup butter
8 tablespoons milk
2/3 cup water
teaspoon nutmeg
1 cup flour
4 small eggs
4 oz (115 g) gruyere cheese or similar, grated
2 green onions (only green part) finely chopped
1 tablespoon finely chopped parsley
1 teaspoon dill


In a large size pan combine water, milk, butter, salt, pepper and nutmeg. Bring to a boil and remove from fire. Add the flour and beat mixture with a wooden spoon until it forms a ball and leaves the sides of the pan. Return to low heat for 1 minute more. Remove from fire.

Add eggs, one at a time, beating well after each addition, until mixture becomes thick and shiny. Add cheese, onions, parsley and dill. Mix well.

Butter 2 cookie sheets.

With a small spoon drop portions of mixture (approximately 1-inch mounds). Leave 2 inches between mounds.

Bake in pre-heated hot oven 400 F (200 C) for 20 to 25 minutes or until golden.

Transfer puffs to a rack to cool.

Yields 40 puffs approximately
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