Straws Cheese Garnishing

Prepare seven ounces of flour, four ounces of butter, and four ounces of grated cheese, four tablespoonfuls of raw cream, two egg-yolks, a dash of cayenne, and a grain of salt. First rub well between the two hands, the butter and flour, so as to have them sandy; then lay this in a ring on the table, and into the center pour the cream, egg-yolks, cheese, pepper, and salt; make the dough using for this purpose the blade of a knife so as not to heat the paste, and when well mingled, roll it out into a square piece the thickness of one-eighth of an inch. Cut this into bands two and three-quarter inches wide, and cut these again across into ribbons as wide as their thickness; roll them with the hands on the floured table to give each one a round shape, then range them at once on to a buttered baking sheet, clip off their ends together so as to have them all of equal length, and egg the surfaces. Cook these straws for seven or eight minutes in a slack oven, then take them out and detach them from the sheet with the blade of a knife, and return them at once to the oven to finish cooking, a few minutes being sufficient for this purpose. Serve them on folded napkins.