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Three Eggs (Ounces of Parmesan Cheese)

Three ounces of Parmesan Cheese, grated.

Fry the mignonette pepper in the butter for two or three minutes; then strain the butter into a stewpan; add the flour, a teaspoonful of salt, half a teaspoonful of pepper, and a little cayenne, also the milk, and stir over the fire till it thickens.

When a little cool, add, one at a time, two yolks of eggs; beat this all well together and add the cheese; whip the three whites of eggs to a stiff froth, and stir in lightly to the cheese mixture.

Pour into a pint soufflé-tin, previously buttered and lined outside with buttered paper coming two inches above the tin, and bake in a quick oven from twenty to thirty minutes. To serve, take off the paper and fold a clean napkin round the tin but send it to table as quickly as possible, as it will fall as soon as it leaves the oven.