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Petites Condoles au Parmesan

(Little Moulds of Parmesan.) Ingredients.

Three tablespoonfuls of Béchamel Sauce.

Half a gill of Aspic Jelly.

Half a gill of Cream.

One ounce of grated Parmesan Cheese.

Two ounces of grated Gruyère Cheese.

A pinch of Cayenne and Salt.

Some Short Paste or Puff Paste trimmings.

About an ounce of fresh Butter.

Line twelve very small oval or boat moulds with the paste, fill them with rice, and bake them in a moderately heated oven a nice K golden colour. Take out the rice, and put the cases on a sieve to cool. Warm up the Béchamel sauce and aspic jelly in a stewpan, add a pinch of salt and cayenne pepper, let the sauce reduce a little, and mix with the two kinds of grated cheese. Stir well, and when nearly cold add the cream (previously whipped). Stir it gently on the ice until nearly set, and then fill up the cases.

Sprinkle the top of each case with a little grated Parmesan cheese. Cream the butter, put it in a forcing-bag with a rose or leaf pipe, and ornament the condoles to taste. Keep them on the ice until required. Dish up on a folded napkin, and serve after the sweets.