2331—Tartelettes Marquise

Line some tartlets with good paste; garnish their bottom and sides with a thread of gnochis preparation, laid by means of a piping-bag fitted with an even pipe, the orifice of which should be equal in diameter to macaroni.

Fill up the tartlets with Mornay sauce flavoured with cayenne; sprinkle with grated cheese, and bake in a fierce oven.