Margot Fonteyn's Iced Cheese Savory
One gill (1/2 cup) thick cream, 1 egg white, 3 ounces Cheddar cheese, salt and pepper to taste.
Beat the egg white until stiff. Whip the cream and add it to the beaten egg. Grate the cheese finely and fold into the mixture. Put into a mold and freeze one hour. Serve with very hot biscuits that have been fried in butter.
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