Required: Scraps of any good pastry.

Two ounces of Gruyere cheese

One ounce of Parmesan cheese.

Half a gill of aspic jelly.

Half a gill of cream.

One ounce of butter.

Three tablespoonfuls of white sauce.

Cayenne and salt.

Corraline pepper. (Sufficient for ten or twelve persons.)

Roll out the pastry thinly, and line about a dozen small boat-shaped moulds with it. If it is puff pastry, the moulds need not be greased; if it is not, grease them slightly. Fill up the pastry cases with rice or split peas, so as to prevent the pastry rising up in the middle when cooking. Bake them in a moderate oven until they are a pretty biscuit colour; then shake out all the rice, and put the cases on a sieve to cool. Put the aspic jelly and sauce in a small saucepan on the fire, reduce slightly by boiling; then add the grated cheese, and a dust of cayenne and salt. Mix all well together, then let the mixture cool. Meanwhile whip the cream until it will barely Jiang on the whisk, and stir it lightly into the other ingredients. When the mixture is nearly set, fill in the little pastry boats. Sprinkle the top of each

Petits Bateaux au Fromage with a little cheese and corraline pepper

Petits Bateaux au Fromage with a little cheese and corraline pepper, the latter giving a pretty dash of red. Beat the butter to a cream with a wooden spoon, then, with a forcing-bag and pipe, force it in a trellis pattern across the top of each boat.

Keep them in as cold a place as possible until they are required. Serve on a lace paper.