This is a savoury which can be eaten hot or cold, but if served hot, it should be very hot.
1/4 lb. Gruyère cheese, a few spoonfuls of Bechamel Sauce (see p. 196), pastry, preferably puff pastry.
Gut the cheese up into small pieces, and bind it with a thick Bechamel Sauce, to which a little cayenne pepper and mustard have been added. Roll into the shape of a very small sausage, about 4 inches long, wrap each in a thin piece of pastry, and fry in boiling oil till a golden brown.