Boil one-half cup of corn-meal rather hard, and before removing from
the fire add a piece of butter and a little grated cheese and mix
well. Take it then by spoonfuls and let it fall onto a marble-top
table, or a bread-pan which has been wet a little with cold water.
These spoonfuls should form little balls about the size of a hen's
egg. On each of these croquettes place a very thin slice of Gruyere
cheese, so that the cheese will adhere to the corn-meal. Then allow
them to cool, and when cold dip into egg, then into bread crumbs, and
fry in boiling lard.