Measure half a pint of milk and dissolve in it a quarter ounce of gelatine (four sheets of white leaf gelatine); warm the milk and when the gelatine is dissolved, strain the milk into a clean pan, add two ounces of grated cheese, and stir over a fire for a few minutes; add salt and pepper to taste. Take off the fire and when a little cool, add quarter of a pint of whipped cream. Put into small molds and let it set. Turn out and garnish the top of each mold alternately, with coralline pepper and sieved yolk of egg. This must be served cold.