Cheese Crust Garnishing

First cut some slices three-eights of an inch thick from a kitchen loaf; divide them into long squares, two and a half inches by one and a quarter. Grate some Swiss and parmesan cheese, a quarter of a pound of each, and put it into a vessel with three soupspoonfuls of Stilton cheese, and mash them together with a spoon in order to obtain a smooth paste, then work into it slowly a few spoonfuls of sherry wine or ale, without letting it get too soft, season with red pepper, and cayenne. Moisten lightly with melted butter the prepared slices of bread, toast them on both sides cover one side with a layer of the cheese preparation; dredge over them some grated parmesan, and lay the slices on a dish to push it in the oven so as to color the tops, or else use a salamander (Fig. 123) for the purpose; arrange these toasts around a remove or else serve them separately on a folded napkin or simply on a plate.

For Chester Cheese.—Use the same slices of bread, only instead of toasting them, lay them in a sautoire with hot clarified butter; brown them on one side only, then drain, and leave the butter in the sautoire. Cover the fried sides with a layer of grated cheese (Chester), sprinkle over a dash of cayenne pepper, and return the crusts to the sautoire containing the butter, then push it into a moderately heated oven. When the cheese has become creamy, take out the sautoire, and dress the crusts either on folded napkins or around a remove.