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Cheese Cutlets

1 ounce grated Parmesan

Mace cheese

Salt

3 egg-yolks

Cayenne

1 tablespoon cream

1 tablespoon thick white sauce

To the well-beaten egg-yolks, add cream and grated Parmesan cheese, and season with mace, cayenne and salt. Beat until very light and add the thick white sauce. Pour into a shallow greased pan and steam over hot water until firm. When cold, cut in shapes with a fancy cutter, dredge with grated cheese and fry in deep fat to a delicate brown. Serve at once on fried bread.