½ cup flour

½ cup water

½ tsp. salt

2 eggs (at room temperature)

¼ cup butter

Measure flour and salt and sift together. Heat butter and water together in a saucepan and bring to a boil. Then turn heat low and add flour-salt mixture all at once. Beat rapidly with a wooden spoon until mixture leaves the sides of the pan. Remove from heat and drop in 1 egg. Beat until smooth. Add second egg and beat again. Drop mixture by level teaspoonfuls on an oiled cookie sheet. Bake at 425 F. for about 20 minutes. Prick the side of each with the point of a sharp knife to release any steam and cool. Cut off tops and fill with hot creamed chicken or chilled chicken.