No. 1355 Petites Fondues (en caisse) au Stilton.
Put six ounces of butter and half a pound of flour in a stewpan, rub well together with a wooden spoon, then add a quart of warm milk, stir over the fire a quarter of an hour, then add the yolks of eight eggs, three quarters of a pound of grated Parmesan, and half a pound of Stilton cheese in small dice, season rather highly with pepper, salt, and cayenne, add the white of the eggs whipped very stiff, which stir in lightly; have a dozen and a half of small paper cases, fill each one three parts full, place them in a moderate oven, bake about twenty minutes; when done dress them upon a napkin on your dish, and serve very hot.