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Cheese Aigrettes

Ingredients.

Half a pint of cold Water.

One ounce of Butter.

Four ounces of Vienna Flour, sifted.

Three ounces of Parmesan Cheese.

Two whole Eggs and one Yolk.

Cayenne and Salt to taste.

Dry the flour in the oven and rub it through a sieve; put the water and butter on to boil; when boiling add the flour; stir vigorously all the time on the fire until the panada leaves the sides of the pan quite clean. Remove from the fire, and when slightly cooled add the eggs, one by one, the seasoning, and lastly the cheese; put on a plate to cool. Take a small piece of the mixture in a teaspoon, drop it into hot but not quite boiling fat, and fry a nice brown. Serve on a napkin, with grated Parmesan sprinkled over them.