Whip 1/4 of a pt. of cream. Dissolve 1 good tablespoonful of gelatine in
1/2 a pt. of milk. Warm the milk in which the gelatine is dissolved, add
2 ozs. of grated Parmesan cheese. Stir on the fire for a few moments,
take it off, season with pepper and salt, add the whipped cream, pour
into small moulds and let it set. When cold turn out and garnish with
aspic cut into dice.