Take a flat fireproof dish and put into it the yolks of 2 eggs, a small pat of butter, some spice, and a tablespoonful of finely-grated Parmesan cheese. Stir over the stove. Then break into it five or six eggs and sprinkle the whole with grated cheese. Brown and serve.
Cheese Balls (Hot)
Put 1 pint of water into a pan with 1 oz. of butter when quite hot, dredge in 4 oz. of flour, and pepper and salt to taste, draw to one side and when cooled a little add the yolks of 4 eggs and 4 oz. of grated cheese. Have ready a pan of boiling fat, take the mixture up in tablespoonsful, drop in and fry a golden brown. Serve very hot.
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.
Cheese Pudding (Hot)
Place 1 pint of milk in a saucepan and let it become hot, then pour it on to 1 tablespoonful of ground rice previously mixed with a little cold milk, return to the pan and stir until the mixture thickens. Remove the pan from the fire and add 4 oz. of finely-grated cheese, a pinch of salt and cayenne, the yolks of 2 eggs, and 2 oz. of butter. Mix all well together and then add the beaten whites of the eggs. Butter a pie dish and pour the mixture into it, and bake in a moderate oven for 20 minutes. Sprinkle grated cheese over the top before serving.
Cheese Aigrettes (Hot)
Place 1 oz. of butter in a pan with ½ pint of water; when boiling add 3 oz. of flour. Stir over the fire until the mixture leaves the sides of the pan quite clean. Remove the pan from the fire and when slightly cool add the yolks of 3 eggs and the whites of 2, cayenne and salt to taste. Stir in 2 oz. of grated Parmesan cheese, and place the mixture on a plate to cool. Take a small piece of the mixture in a spoon and drop it in hot fat and fry a golden brown; continue this until it is used up. Serve on a dish paper garnished with parsley and sprinkled with grated cheese.