Aigrettes au Par- are made of a light cheese paste, mesan fried in spoonfuls.

Ballettes de fromage are small balls of cheese paste, breadcrumbed and fried.

Beignets, or Fritot, are cheese fritters. de fromage

Biscuits au fromage are cheese biscuits.

Bonne-bouche à la is Welsh rare-bit, or toasted cheese. Galloise, or Made with the addition of chopped

Crème de Galles gherkin, and served on pieces of buttered toast, with little rolls of fried bacon on the top it is a l'Américaine, or without the bacon, a l'lrlandaise.

Bouchées de fromage are very small patties of puff pastry with cheese, filled with small dice of cheese in cheese sauce. These are often called Croustades a la Milanaise; a la Napo/itaine, little bits of macaroni are substituted for the dice of cheese.

Brioches au fromage are small cakes of brioche paste with grated Parmesan and dice of Gruyère cheese.

Canapés au fromage are dissolved Parmesan on round slices of fried bread.

Cannelons de from- are little rolled wafers of cheese age pastry. They may be filled with whipped cream.

Crème de fromage is a cheese cream or custard. It is usually served as Petites crèmes. glacée is an iced cheese cream, served in little paper cases. Crepes de fromage are very small cheese pancakes. Croûtes au fromage are composed of grated cheese with butter, breadcrumbs and yolks of eggs, spread on pieces of toast and browned.

Diablotins au Gru- are little fried balls, the size of chocoyère, or au Par- late drops, of a light paste with mesan grated Gruyère or Parmesan cheese.

Édairs au Par- are made of choux paste with grated mesan cheese, baked in finger-shaped pieces, and filled with savoury cream. They are sometimes called Eclairs a la Palmerston. Filled with anchovy cream, they are Eclairs aux anchois. Fondue

à la Napolitaine is a cheese fondu with short pieces of macaroni in it, baked in a soufflé dish or paper case. à la Savarin is composed of buttered eggs with cream and grated cheese, piled 011 croûtes of fried bread. au Parmesan is a cheese fondu. It may be served in little cases. Kluskis au fromage are little poached rolls of a paste of à la crème cream cheese, butter, eggs and breadcrumbs; served with black-butter sauce. Mousse au fromage is a cheese souffle mixture with whipped cream, steamed in a mould. Pailles au Par- are cheese straws.

mesan Pailles à la Sefton are made of puff paste with grated

Parmesan. Petites caisses de are little cases filled with toasted fromage cheese.

Pettis choux au are fried balls of choux paste with fromage cheese; a la Vienne, they are filled with a cheese custard. Petits fleurs de are cheese tartlets.

fromage Petits fromages aux are little creams of cheese with anchois anchovy.

Petits pains de are little cakes of flour, butter and fromage grated cheese.

Pyramides au are made of whipped cream with

Parmesan grated cheese piled on cheese biscuits. Covered with a savoury meringue they are called Merin-gues de fromage. Quenelles de Par- are cheese quenelles, served with a mesan cheese sauce.

Ramequins are made of milk, flour, eggs and grated Parmesan, baked in paper cases. à la Genevoise are made - of grated cheese with cream, baked on slices of bread.

à la Paymond are made with Gruyère cheese, and are baked in small lumps.

à la Seflon, or au are small shapes of puff pastry with feuilletage grated cheese.

Ponds au Par- are fried rings of a cheese batter. mesan

Salade au fromage is composed of beetroot and celery with a cheese Mayonnaise sauce, garnished with small salad and hard-boiled egg.

Soufflé au Parmesan is a cheese souffle. As Petits soufflés, it is served in small paper cases. Little steamed souffle's are sometimes called Zephyrs de fromage.

Souffle glace au is an iced cheese soufflé. Parmesan

Tahnouses à la are biscuits of flour, cream curds,

Saint-Denys cheese, butter and eggs.

Talmouses, or Tart- are tartlets of cheese pastry filled lettes, à la Sefton with a cheese custard.

Timbale à la Diable is a mould of layers of rice with grated Parmesan and custard, with alternately slices of ham and of Gruyère cheese between the layers of rice; it is baked or steamed, and served with white Indian sauce.