Souffle with Swiss Cheese

Put a quarter of a pound of flour into a saucepan with two ounces of fecula, two ounces of butter, five ounces of grated cheese, having half Swiss and half parmesan, a pinch of pepper and some sugar; dilute slowly with a pint and a half of good milk, and stir the preparation on a slow fire to thicken; let it dry on a very low fire until it detaches from the saucepan, then remove and let get partly cold. Now incorporate a piece of butter and six or seven egg-yolks; heat it for two minutes on a slow fire without ceasing to stir. At the last moment incorporate into the preparation five or six egg-whites beaten to a froth, and a quarter of a pound of fresh Swiss cheese cut in small dice. Pour the whole into a buttered souffle pan (Fig. 182) and lay it on a small baking sheet; place it in the oven to cook for twenty-five minutes.