Put a gill of milk in a stewpan with two ounces of butter, when boiling
stir in two spoonfuls of flour, keep stirring over the fire until the
bottom of the stewpan is dry, then add four eggs by degrees, half a
pound of Gruyère, and half a pound of grated Parmesan cheese; mix well
in, season with pepper, salt, and cayenne rather highly, mould the paste
into little balls with the forefinger against the side of the stewpan
containing it, drop them into very hot lard; fry of a nice light brown,
dress in pyramid upon a napkin, and serve very hot.