Before serving, remove the paper, sprinkle the tops with buttered crumbs, browned, and serve at once.
=Cheese Croquettes.= (TOURAINE.) INGREDIENTS.
3 tablespoonfuls of butter.
1/4 a cup of flour.
2/3 a cup of milk.
Yolks of 2 eggs.
1 cup of mild cheese, cut in small cubes.
1/2 a cup of grated Gruyere cheese.
Salt and cayenne to taste.
_Method._--Make a sauce of the butter, flour and milk; add the yolks, slightly beaten, and beat thoroughly; add the grated cheese, and, when melted, remove from the fire; add the seasonings and cubes of cheese.
Spread in a shallow pan to cool.

Cut in any shape desired, dip in crumbs, then in egg, and again in crumbs; fry in deep fat and drain on brown paper.
=Cheese Aigrettes.= INGREDIENTS.
1/2 a cup of water.
1/4 a cup of butter.
1/2 a cup of flour.
2 eggs, with yolk of a third.
A few grains of cayenne and salt.
2 ounces (1/4 a cup) of grated Parmesan cheese.
Hot fat.
_Method._--Boil the water and butter, sift in the flour with the salt and cayenne; stir and cook until the mixture cleaves from the side of the pan.

When the mixture has slightly cooled, add the eggs, one at a time, beating in each egg thoroughly before another is added.

Lastly, add the cheese.

Drop, by teaspoonfuls, into hot fat and fry a golden brown.