Tartlets with Cream and Parmesan Cheese Garnishing

Roll out a timbale paste (No. 150), very thin, and with it line some large, flat tartlet molds; prick the bottom paste and strew over some grated parmesan cheese, and in the center of each one lay a small pat of butter. Beat up in a bowl, five raw egg-yolks, dilute with one pint of raw cream, add a grain of salt, a pinch of flour, a pinch of sugar, some pepper, strain, and add a handful of grated parmesan; then pour it into the lined molds so as to fill them up, set these molds on a baking sheet, and push them carefully into a slack oven to let cook for fifteen minutes, more or less according to the size of the molds; leave them at the warm oven door for five minutes, then unmold quickly and dress them on folded napkins or around a remove.