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Creamed Cheese

For filling cheese puff fritters--beignets au parmesan--for ramequin puffs, canapes au fromage, etc. 8 ounces of cheese. 4 ounces of butter. 1/4 pint of milk. 4 yolks of eggs. Little cayenne pepper and salt.

Grate or mince the cheese very fine; put it and al the other ingredients in a saucepan and stir over the fire till it becomes thick and just begins to boil; but it must not quite boil, as that would spoil it.

As the good quality of this preparation is dependent upon its being made only just before it is to be served, and cheese grating is one of the tedious operations, it will be found, for hotel use, more expeditious to pound the cheese and butter together, slightly warmed, then pour in milk and yolks and stir till thickened. Can be used as a sauce with Italian fritters, made a triflle thinner.