Duchess Soup Recipe

Grate or chop sufficient common cheese to make a half pint; add to it one
pint of stale bread crumbs, a half teaspoonful of salt, a dash of red
pepper and the whites of two eggs slightly beaten. Form these into small
balls the size of an English walnut; dip in egg and then in bread crumbs
and fry in smoking hot fat. These may also be made into small
cylinder-shaped croquettes, and served with cream sauce.

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