*  Exported from  MasterCook  *
                       Pate A Choux with Fiddleheads
 Recipe By     : The First Ever Fiddlehead Harvesters Guide
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    chicken bouillon cube
  125      milliliters   hot water
   15      milliliters   cornstarch
   25      milliliters   oil
  750      milliliters   fiddleheads
    1      large         onion -- sliced
    1      clove         garlic -- minced
  125      milliliters   mushroom -- sliced
    1      medium        tomato -- sliced
   25      milliliters   pimiento -- chopped
  125      milliliters   ham -- sliced into strips
    2      milliliters   thyme
                         salt and pepper
 In a small bowl dissolve bouillon cube in hot water.  Add cornstarch;
 stir well and set aside.  Heat oil in large skillet; stir-fry
 fiddleheads for about 2 min.  Add onion, garlic, mushrooms, tomato,
 pimento, ham, thyme, salt and pepper and continue cooking for 2-3 min
 longer.  Give cornstarch mixture a quick stir to recombine and pour
 into pan.  Stir for a few seconds until vegetables are coated with a
 light, clear glaze.  Adjust seasoning, if necessary.  Remove from
 heat.  For choux paste, preheat oven to 220 C  Place water in small
 saucepan and bring to boil.  Add butter.  Remove from heat and add
 flour all at once.  Stir over medium heat until mixture forms a mass
 that leaves the sides of the pan and moves freely with the spoon; do
 not overcook.  Cool slightly; add unbeaten eggs, one at a time,
 stirring until smooth after each egg is added; beat until mixture is
 glossy.  Blend in 125 ml. cheddar cheese.  Drop paste by spoonfuls,
 placing mounds side-by-side around a 3 L rectangular baking pan.  With
 a spatula. smooth mounds into a continuous strand, 5 cm wide and 2.5
 cm high.  Place vegetable mixture in centre of pan and spinkle top
 with remaining cheddar cheese.  Cook 30 min.  Serve at once.
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