Cheese Butterflies (Cold)
Take 2 oz. of flour, 1½ oz. of Parmesan cheese, 1 oz. of butter and the yolk of 1 egg. Make a pastry of the above ingredients and roll out thin. Then with a crinkled round cutter cut out double the number of rounds you require to use and bake a light brown. Allow them to become cold. Mix some grated cheese with a little whipped cream to a nice thick consistency, season with salt and cayenne pepper, pile lightly on the rounds of pastry. (Some of the rounds must be cut into halves before baking to provide the wings for the butterflies.) Dip the crinkled edges of the halves into carmine to colour them, and arrange them as wings on the rounds of pastry. Put a piece of stalk of parsley to form each antennae; also arrange or ornament the back of each butterfly with a little of the green leaf of the parsley.