Put half a pound of butter and three quarters of a pound of flour in a
stewpan, mix them well together (without melting the butter) with a
wooden spoon, then add rather more than a quart of boiling milk, stir
over the fire, boil twenty minutes, then add the yolks of ten eggs (stir
in well), a pound of grated Parmesan, and half a pound of grated Gruyère
cheese; season with half a teaspoonful of salt, a quarter do. of pepper,
and half a saltspoonful of cayenne; if too thick add two or three whole
eggs to give it the consistency of a soufflé, whip the ten whites of egg
firm, stir them gently into the mixture, have ready a croustade prepared
as for the soufflé (No. 1336), pour in the above mixture, and bake it
in a moderate oven; it will require half an hour longer than the
soufflé; dish and serve the same.