Blanch a quarter of a pound of any description of Italian paste in
boiling water a few minutes, strain it upon a silk sieve until a little
dry, put an ounce of butter and a spoonful of flour, mix well together,
then add half a pint of boiling milk; stir over the fire until thickish,
add your paste, stir it a few minutes longer over the fire, then add a
quarter of a pound of Stilton cheese in small lumps, and a quarter of a
pound of grated Parmesan; season with a little pepper, salt, and
cayenne, add six yolks of eggs, stir it another minute until the eggs
are partially set, and when cold whip the whites very stiff; mix them
well in, fill small paper cases with it, bake a quarter of an hour in a
moderate oven, and serve very hot.