Take 2 oz of Parmesan cheese and slowly sprinkle it into a nonstick pan, let it melt and then form a circle. Once it starts bubbling and browning on the edges, remove and place over a rolling pin and let cool for 30-45 seconds to shape. (Do this twice)

Wash the romaine lettuce leaves and pat dry. Slice the bread on a bias and butter both sides, place in a skillet and brown on both sides

Dressing:

Put the egg yolks, garlic, anchovy paste, lemon juice, Worcestershire sauce, mustards, salt, and pepper into a food processor.

Mix and slowly add the oil into the food processor until all the oil is emulsified, season to taste

Take the romaine leaves and toss them in the dressing, do not cut the leaves. Lay 2-3 large leaves on the base of the plate, place the cheese cone on the plate and stuff the rest of the lettuce into the cone. Add the toasted bread and top the lettuce with the rest of the parmesan cheese