Put a gill of water in a stewpan, to which add two ounces of Gruyère and
the same quantity of Parmesan cheese (grated), two ounces of butter, a
little cayenne pepper, and salt if required, set it upon the fire, and
when boiling stir in two or three spoonfuls of flour; keep stirring over
the fire until the paste becomes dryish and the bottom of the stewpan
quite white, then add three or four eggs by degrees, until forming a
paste like pâte à choux (No. 1194), butter a baking-sheet well, and lay
the paste out in pieces upon it with a tablespoon, making them long, and
half the size of the bowl of the spoon; egg over, and lay a small piece
of Gruyère cheese upon each, put them into the oven about twenty minutes
before they are required; bake them a little crisp, and serve very hot,
dressed in pyramid upon a napkin.