Prepare a short paste as below, and roll it out about one eighth of an inch thick; line a round fleur ring that is lightly buttered with it, pressing well to the mould; trim the edges of the paste, prick the bottom of it well with a fork to prevent it blistering, and then place on a baking tin on which is a greased paper; make a cheese mixture with one ounce of flour, one ounce of butter, one and a half ounces of grated Parmesan cheese, one raw yolk of egg, a pinch of salt, and a dust of cayenne pepper mixed all together in a stewpan with a good quarter of a pint of milk. Stir till it boils, then remove from the fire and mix into it two whites of eggs which have been whipped with a pinch of salt till quite stiff, and also one ounce of Parmesan cheese, cut up in tiny dice shapes. Pour the mixture into the case of paste, sprinkle on the top a few browned breadcrumbs and about half an ounce of butter broken up into tiny pieces; put it into a moderate oven for twenty to twenty-five minutes till the top is nicely browned. Dish up on a dish-paper on a hot dish, placing the fleur on the dish by means of a slice; remove the ring and serve whilst very hot for a second course or savoury dish.
Paste for Fleur au Parmesan
Rub two ounces of flour with half an ounce of butter till quite smooth, then add a quarter of an egg, to which a pinch of salt has been added; when these ingredients are well mixed, make the whole into a stiff paste with a little cold water, and roll out as directed above.