Souffles with Swiss and Parmesan Cheese-in Cases

Melt five ounces of butter in a saucepan; to it add seven raw egg-yolks; set the saucepan on the fire, and stir the preparation until it begins to thicken, then put in five ounces of parmesan cheese, and five ounces of Swiss cheese, half a teaspoonful of black pepper, a little salt, a pinch of sugar, and two beaten egg-whites, mixed in after the preparation has lost its first heat. Twenty minutes before serving incorporate five very firmly beaten whites, and use this to fill round buttered cases (Fig. 439) stiffened in the oven; cook the souffles in a slack oven; serve promptly.