Are mixed together in various ways by French cooks, under the names of fondus or fondeaux, ramequins, and other titles, for the purpose of preparing entremets, or side-dishes, for elegant tables.

Gruyere and Parmesan are the most proper sorts to be thus used, but any dry cheese, of good flavor, may be employed.

. For Fondeau. - Slice a stale penny roll; pour over it three gills of boiling milk; when soaked, beat it well, and mix with it half a pound of cheese, finely grated, with the yolks of four eggs well whisked. All this may be prepared when most convenient; immediately before it is wanted beat the whites of the four eggs into a solid froth, and add them; pour the whole into the paper forms, and bake them to your taste.

A L'Ltalienne

Mix half a pint of cream with a little flour and a little salt; keep stirring it over the fire until it is as thick as melted butter; then add about half a pound of Parmesan cheese finely grated. Mix it all well together until it is half cold; then take four eggs, separate the yolks from the whites, put the former to the cheese, and beat it well together. Then beat the whites to a solid froth, and add them to the rest; pour the mixture into an ornamented mould or a deep dish lined with paper, cut in a fringe at the top, and only half filled, as it will rise very high. The oven must be very hot, in order to cause the rising, and the dish must be served immediately, or it will fall; to prevent which, let the cover be of metal, strongly heated: twenty minutes ought to bake it.

Fondeaux of a small size may be made in either of the above modes, and put into little paper moulds of any fancied form, but only half filled.