About a pint of water, a piece of butter the size of an egg, the least piece of cayenne, plenty of black pepper, 1/4 lb. ground Parmesan cheese, yolks of 2 or 3 eggs, and whites of 2 beaten to a froth, salt, flour.

Put the water into a saucepan with the butter, cayenne and black pepper. When the water boils throw gradually into it sufficient flour to form a thick paste; then take it off the fire and work into it the Parmesan cheese, and then the yolks and whites of the eggs. Let the paste rest for a couple of hours, and proceed to fry by dropping pieces of it the size of a walnut into plenty of hot lard. Serve sprinkled with very fine salt.