Cheese Mixture for Croustades

Method

Cut up in very thin slices six ounces of Gruyère cheese for eight croustades and mix it with two tablespoonfuls of thick Bechamel sauce, three tablespoonfuls of thick cream, and a tiny dust of cayenne pepper; mix all together in a stewpan over the fire till the mixture is quite creamy, then pour into the prepared cases and serve while hot.

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