This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
The French Author names in what street the best is fold in Paris; but I shall not take upon me to be so affirmative for London; it is however necesf-sary to observe, that it is very apt to be musty, which is very easily found out by smelling, and so of all Italian Paste in general: It is to be boiled in good Broth; when it is very tender and thick, mix some Parmesan Cheese with it, or Gruyère, put it upon trie Table-dish, and colour it in the Oven, or with a Salamander, Fondues en Caisses. Melted Cheese in Paper Cases.
For one dozen of little Paper-cases of about an inch square, melt or toast a quarter of a pound of Swiss Cheese, half as much Parmesan, some good Cream Cheese in proportion, to answer to the French Fromage de Brie; then mix it in a Mortar with four or five Eggs one after another, fill the Cases with it, and bake a moment in a soft Oven that is hot enough to give them a good gold colour.
Here, in the original, follows a Ponding a l'Angloise; but as I find that a kitchen-maid of six weeks practice can make a better, I shall take no further notice of it.