Cheese SoufflÉ Recipe

For twelve fondants make a white sauce with two soupspoons of flour and
milk. Add to it the yolks of three eggs. Stir in four ounces of mixed
Gruyère cheese, and Parmesan, grated very finely. Add at the end the
juice of half a lemon, and a dust of cayenne. Let it all grow cold. Then
make little balls with this paste and roll them in breadcrumbs. Throw
them in a pan of boiling fat, where they must remain till they are a good
golden color. Drain them, keeping them hot, and serve quickly.
[_Madame Emelie Jones_]

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