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Cheese Cutlets

To the well-beaten yolks of three eggs add one tablespoon of cream and one ounce of grated Parmesan cheese and season with mace and cayenne. Beat until very light and add one tablespoon of thick white sauce. Pour into a buttered pan and steam over hot water until firm. When cold cut in shapes with a fancy cutter, dredge with grated cheese and fry in boiling fat to a delicate brown. Serve at once on fried bread. Add a few drops of worcestershire sauce if liked.