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.