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Egg Souffle, with Cheese

Break the yolks of four eggs into a small basin, add two table-spoonfuls of cream, one ounce of Parmesan cheese, four ounces of melted butter, salt and cayenne to taste; mix well together, and finally add the whipped whites of the four eggs. Butter a fire-proof dish, and pour the mixture into it, allowing plenty of room for it to rise. Shake some grated cheese over the top, and bake in a moderate oven for about fifteen minutes. Probable cost, 1s. 9d.