Roll out some puff paste trimmings to the same dimensions as for Allumettes.
Spread with a thick layer of a mixture of well reduced Sauce Béchamel thickened with egg yolks and seasoned with Cayenne; and mixed when cold with some Gruyère and Parmesan cheese cut in very small dice.
Cut into rectangles and bake in a fairly hot oven for 12 minutes.
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