Make eight tartlet cases of cheese pastry, keep hot. Take four tablespoonfuls of finely-grated cheese, a little salt and white pepper, and mix it into the same quantity of cream. Whip all well together and fill the tartlet cases, arranging the cream in a pyramid. Keep back a little of the cream mixture, tint it pale green and pipe it round the edge of the tartlet cases in little round dots. Serve cold.