No. 1357 Petits Ramequins au feuilletage.
Make half a pound of paste (No. 1132), which roll very thin, have ready some grated Parmesan and Gruyère cheese mixed, throw half a handful over the paste, which fold in three, roll it out to the same thickness again, cover again with cheese, proceeding thus until you have used the whole of the cheese (half a pound), then cut them into any shapes you like with pastry cutters, set on a wet baking-sheet, egg them over, bake a nice colour in a moderate oven, dress in pyramid upon a napkin on a dish, and serve very hot.