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Cheese Aigrettes

INGREDIENTS. 2 eggs, with yolk of a third.

A few grains of cayenne and salt. 2 ounces (14 a cup) of grated Parmesan cheese.

Hot fat.

Method. - Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan.

When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added. Lastly, add the cheese. Drop, by teaspoonfuls, into hot fat and fry a golden brown. Drain on soft paper and serve piled on a folded napkin.

Cheese d'Artois.

INGREDIENTS. 2 tablespoonfuls of butter.

White of I egg.

Yolks of 2 eggs.

Salt and paprica. 2 ounces of grated Parmesan cheese. 14 a pound of plain or puff paste.

Method. - Cream the butter, beat in the eggs, and add the cheese with a few grains, each, of salt and paprica. Roll the pastry very thin and cut it into two rectangular pieces; lay one of these on a baking-sheet and spread with the cheese mixture; cover this with the second piece of pastry. Score with a knife in strips one inch wide and about three inches long, brush over with beaten egg, and bake about fifteen minutes. Cut out the strips while hot. Serve at once, or reheat before serving.