Ramekins

Pour a pint of milk into a saucepan, add to it five ounces of butter, and when this boils remove it from the fire, and stir in twelve ounces of flour; beat and dry it on the fire. Remove the saucepan from the range and then incorporate five more ounces of butter, also five ounces of grated parmesan, six whole eggs and two yolks, a pinch of pepper, two heaping tablespoonfuls of sugar and eight ounces of Swiss cheese, cut in quarter-inch squares; mix the whole well together, adding a little whipped cream. Have this paste the consistency of a pate-a-chou, then drop it with a round spoon on a buttered pan into balls measuring an inch and a quarter in diameter; egg them over and decorate each ramekin with thin slices of Swiss cheese put on in form of a rosette. Cook in a medium oven. As soon as done take them out and detach from the pan to dress and serve at once on a folded napkin.