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Parmesan Puffs

Put four ounces of finely-grated bread-crumbs, four ounces of grated Parmesan, two ounces of fresh butter, and a little salt and cayenne into a mortar, and pound them thoroughly. Bind the mixture together with a well-beaten egg, and make it up into balls, the size of a large walnut. Egg and bread-crumb these, and fry them until they are lightly browned. The fat must not be quite boiling when the puffs are put in, or they will be too highly coloured. Drain them, and serve very hot, piled on a napkin. Time, four or five minutes to fry the puffs. Probable cost, 10d. Sufficient for five or six persons.