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Breadcrumbs, Egg and Frying Fat

Put one ounce of butter and the water on the fire in a saucepan. When boiling stir in the flour.

Stir vigorously for a few minutes (till the sides and bottom of the pan are left clean). Cool a little and incorporate the two eggs. Pound the cheese and remaining ounce of butter, and mix these with the above ingredients, adding the mustard and cayenne at the last. Spread the mixture on to a buttered plate and let cool on the ice. Shape into cutlets, egg and crumb them, and fry in deep fat a golden colour. Serve with toast in strips. Garnish with tarragon.

Crême au Parmesan en Caisses.

Make a thick custard, season with pepper, salt, and cayenne. To one pint of custard add about three ounces of grated Parmesan cheese, and bake in cases.