Gnochi à La Romaine

Melt four tablespoonfuls of butter; cook in it four tablespoonfuls, each, of cornstarch and flour and half a teaspoonful of salt, then add gradually one pint of milk. When thick and smooth stir in the beaten yolks of two eggs, add four tablespoonfuls of grated Parmesan cheese, and spread on a buttered pan to cool. Just before serving, cut the paste in shapes, lay on a baking-sheet, and brown delicately in the oven.

Cheese Balls

Mix together thoroughly one cup and a half of grated cheese, one tablespoonful of flour, one- fourth a teaspoonful of salt and a few grains of cayenne; then add the whites of three eggs, beaten stiff. Shape in small balls and roll in cracker crumbs, sifted or crushed to a fine meal; fry in deep fat and drain on soft paper.

Individual Soufflés Of Cheese, Iced

Mix half a cup of grated Parmesan and one-fourth a cup of grated Gruyère cheese and one-fourth a teaspoonful of paprica with two-thirds a cup of chicken aspic, cold, but not set. Stir over ice water until just beginning to form, then fold into it one cup of whipped cream. Fasten strips of white paper around paper soufflé cases, letting the strips rise an inch and a half above the cases, fixing in place with sealing-wax, mucilage, or a stitch. Fill the cases and the papers surrounding them with the cheese mixture, and set them in a pail or mould that is thoroughly chilled. Press the cover down over a paper, and pack in equal parts of ice and salt. Let stand an hour. Before serving, remove the paper, sprinkle the tops with buttered crumbs, browned, and serve at once.

Individual Soufflé of Cheese.

Cheese Croquettes. (Touraine)

Ingredients

3 tablespoonfuls of butter. 1/4 a cup of flour. 2/3 a cup of milk. Yolks of 2 eggs.

1 cup of mild cheese, cut in small cubes. 1/2 a cup of grated Gruyère cheese.

Salt and cayenne to taste.

Method

Make a sauce of the butter, flour and milk; add the yolks, slightly beaten, and beat thoroughly; add the grated cheese, and, when melted, remove from the fire; add the seasonings and cubes of cheese. Spread in a shallow pan to cool. Cut in any shape desired, dip in crumbs, then in egg, and again in crumbs; fry in deep fat and drain on brown paper.

Cheese Aigrettes

Ingredients

1/2 a cup of water.

1/4 a cup of butter.

1/2 a cup of flour.

2 eggs, with yolk of a third.

A few grains of cayenne and salt. 2 ounces (1/4 a cup) of grated.

Parmesan cheese.

Hot fat.

Method

Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan. When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added. Lastly, add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin.