Ingredients: One pint of milk, five ounces butter, some seasoning, five ounces flour, six ounces Parmesan cheese, six eggs. Into a stewpan put one pint of milk and five ounces butter, and some seasoning, and let it boil one minute; then add five ounces good flour, and stir on the fire until the paste leaves the stewpan quite free; then stir in the yolks of six eggs and six ounces grated Parmesan cheese, and mix well together; whisk up the six whites to a strong snow, and mix lightly in the batter; place in a fondu basin, place a band of paper round it, and bake in a hot oven fifty minutes; serve the fondu on a napkin.

Cheese Remequins

Boil half a pint of milk, add four ounces butter and some seasoning; when the butter is melted, add four ounces flour and stir over the fire until the paste leaves the sides of the stewpan quite free; let it get nearly cold, then stir in five eggs and five ounces grated Parmesan cheese and a pinch of sugar; fill the paper cases with the mixture, and bake twenty minutes; dish them on a napkin, and serve immediately they come out of the oven.