Souffle, Creamy, with Cheese

Place twelve raw egg-yolks into a saucepan; beat them with half a pound of partly melted butter, season with pepper and nutmeg and stir the preparation on a slow fire the same as a cream, so that it thickens, without ceasing to stir, and without letting it boil; when done remove from the fire and stir in three-quarters of a pound of grated Swiss and parmesan cheese (the preparation should remain mellow); add to it first five beaten egg-whites, mixing thoroughly but gently, and then two or three spoonfuls of whipped cream. Pour this preparation in a souffle pan (Fig. 182), lay it on a small baking sheet and cook it from eighteen to twenty minutes in a slack oven. Strew over grated parmesan before removing and serve at once.