Cheese Fondants Recipe

Make a thick bechamel sauce, and be sure that you cook it for ten
minutes, constantly stirring. Add, till well flavored, some Gruyère and
Parmesan cheese, mixed and grated. Let it all get cold. Then roll this
mixture into the shape of carrots; roll them in finely-grated
breadcrumbs, and fry them in hot lard or refined fat. Lay them on a hot
dish, and, at the thicker end of each carrot stick in a sprig of parsley
to look like the stalk.
[_Mme. van Marcke de Lunessen._]

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