Small Swiss Cheese Souffle Garnishing

Butter twelve hollow tartlet molds; fill them to almost their height with a cheese souffle preparation (No. 2984) not too light. Range these molds in a sautoire with a little hot water, and let them poach in a slack oven for sixteen to eighteen minutes without allowing the water to boil. After removing them from the oven, unmold on a deep buttered silver dish; dredge over some grated parmesan cheese in such a way that the tops of all the small loaves are well covered; a quarter of an hour before serving, pour over some good raw cream so that they float in the liquid to about half their height, then place them in a moderate oven to let them absorb the cream, souffleing them slightly and coloring them at the same time. Serve the instant they leave the oven.