Souffle with Parmesan Cheese

Have a gill of water in a saucepan, with two ounces of butter, a pinch of sugar, some whole peppers and salt; let the liquid boil, then remove and stir in a quarter of a pound of flour; thicken the paste by beating it vigorously over a slow fire until it detaches from the saucepan: pour it into a basin and let get partly cold while stirring about with a spoon. Incorporate six or seven egg-yolks, a quarter of a pound of grated parmesan and two ounces of butter divided in small pats, adding them all very slowly without ceasing to stir. At the last moment work in five beaten-up egg-whites, and lastly two or three spoonfuls of good whipped cream. With this preparation fill a buttered souffle pan (Fig. 182) two-thirds full, lay it on a small baking sheet and cook for twenty-five minutes in a slow oven. This quantity is sufficient for eight persons.