Bake small patties of puff-paste, about an inch and a half in diameter. When ready to serve, reheat and fill with the following cheese preparation: Sprinkle the cheese with fine-chopped parsley and replace the covers (pieces of paste cut out to form the patties, or the centres removed after the patties are baked). Serve very hot as a "savory," either at the beginning or end of dinner.

Cream Cheese For Bouchees Recipe

Let half a cup of Bechamel sauce (white sauce with chicken stock and cream, half and half, as the liquid), half a cup of cream, a few grains of paprika, and one fourth pound of Cheddar or Gruyere cheese, sliced very thin, stand over hot water until the cheese is melted, then beat thoroughly, and serve at once as filling for bouchées. The addition of one or two beaten yolks of eggs gives a thicker filling.