Posted: October 24 2016 in Recipes

1 cup chicken broth

1/2 pound chanterelles, minced

1/2 cup (1 stick ) butter

1/2 teaspoon salt

1 cup unbleached all-purpose flour

3 eggs

Heat the chicken broth in a heavy medium saucepan. Add the chanterelles, butter, and salt and allow to come to a boil. Stir in the flour, mixing constantly until the mixture is smooth and almost leaves the sides of the pan. Remove from the heat. Beat one egg at a time into the mixture. Drop tablespoons of the dough onto a buttered cookie sheet, spacing the spoonfuls about 2 inches apart. Bake in a preheated 450º oven for 15 minutes or until firm and golden. Cool the puffs on a rack.