Required : For the cheese pastry :

Two ounces of flour.

One yolk of egg.

Two ounces of butter.

Two ounces of cheese.

Salt and cayenne. For the cream:

One gill of cream.

Two tablespoonfuls of grated Parmesan cheese.

Salt and cayenne. (Sufficient for six.)

Make the pastry three or four hours before it is required.

To make it: Mix the cheese and flour ; then lightly rub in the butter. Season it well, and add enough beaten yolk of egg and water to make a stiff paste. Roll it out until a quarter of an inch thick, and stamp out the pastry into rounds the size of a sherry glass.

Bake these carefully about eight to ten minutes, or till they are a delicate biscuit colour, in a moderate oven, and then let them cool.

For the cream : Whip the cream till it just hangs on the whisk, add the cheese, and season carefully. Heap it up high on the cold cheese-biscuits, and serve cold on a lace paper.

Note. Other kinds of cheese may be used, but Parmesan has the best flavour.

Cost, 11d.