CHEESE CROQUETTES
Make a thick bechamel sauce, and be sure that you cook it for ten minutes, constantly stirring. Add, till well flavored, some Gruyère and Parmesan cheese, mixed and grated. Let it all get cold. Then roll this mixture into the shape of carrots; roll them in finely-grated breadcrumbs, and fry them in hot lard or refined fat. Lay them on a hot dish, and, at the thicker end of each carrot stick in a sprig of parsley to look like the stalk.
[Mme. van Marcke de Lunessen.]
CHEESE FONDANTS
For twelve fondants make a white sauce with two soupspoons of flour and milk. Add to it the yolks of three eggs. Stir in four ounces of mixed Gruyère cheese, and Parmesan, grated very finely. Add at the end the juice of half a lemon, and a dust of cayenne. Let it all grow cold. Then make little balls with this paste and roll them in breadcrumbs. Throw them in a pan of boiling fat, where they must remain till they are a good golden color. Drain them, keeping them hot, and serve quickly.
[Madame Emelie Jones]