No. 1323 Brioche au Fromage.
Make the paste as directed (No. 1321), but rather softer, and when ready for use mix in a pound of Gruyère cheese cut into small dice, with half a pound of grated Parmesan and a saltspoonful of cayenne pepper, mould it as for the brioche, put it into a buttered stewpan as there directed, egg lightly, place in a moderate oven, and bake it about two hours of a fine gold colour, (but try whether done or not as before,) and serve very hot. The same paste with cheese may likewise be served in small cakes, making fifteen or sixteen from the same quantity of paste, or cutting up a large one with different shape-cutters into the same number of pieces, and placing them in a hot oven upon a baking-sheet (when the first course comes off the table) until very hot and becoming rather brown, dress them upon a napkin on your dish, and send very hot to table, with another napkin over them, which should not be removed until placed upon the table.