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Updated: July 20, 2026
Kluskis of Cream Cheese. Serve hot, with a spoonful of poivrade sauce on each. Cold Cheese Soufflés. Grate one and a half ounces of Gruyère cheese; the same of Parmesan. Whip half a pint of cream and a gill of aspic jelly to a high froth; stir in the cheese; season with salt, cayenne, and made mustard to taste.
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