The yolks of 3 eggs. 1/2 cup or more of grated cheese, Parmesan preferred. 1/4 teaspoonful of salt. 1/4 teaspoonful of paprika. 1 level teaspoonful of gelatine. 1/4 teaspoonful of mustard. 4 tablespoonfuls of cold water. 1 cup of scalded milk. 1 cup of double cream.

Mix the salt, pepper, and mustard with the beaten eggs and pour on slowly the hot milk; return to the fire and cook as a "boiled" custard; add the softened gelatine and strain over the cheese; stir over hot water, until the cheese is melted, then stir in ice water, until the mixture begins to stiffen; fold in the cream beaten solid and set aside in a mould to become firm. When ready to serve, cut in slices and stamp out figures with fanciful-shaped cutters. Serve on rounds of brown or graham bread; sprinkle the top with paprika. Use also in making hors d'oeuvre.