[_Mme. van Marcke de Lunessen._]



CHEESE FONDANTS

For twelve fondants make a white sauce with two soupspoons of flour and
milk. Add to it the yolks of three eggs. Stir in four ounces of mixed
Gruyere cheese, and Parmesan, grated very finely. Add at the end the
juice of half a lemon, and a dust of cayenne. Let it all grow cold. Then
make little balls with this paste and roll them in breadcrumbs. Throw
them in a pan of boiling fat, where they must remain till they are a good
golden color. Drain them, keeping them hot, and serve quickly.

[_Madame Emelie Jones_]



CHEESE SOUFFLE

Grate half a pound of Gruyere cheese. Mix in a cup of milk a dessert-
spoonful of flour; beat four whole eggs, and add first the cheese, and
then the flour and milk mixture. Season with pepper and salt, and put all
into a mold. Let it cook in a saucepan of boiling water for an hour and a
half. Then at the end of this time put it in the oven for half an hour.

[_Madame Emelie Jones_.]