Put two ounces of Gruyère and two ounces of Parmesan cheese (grated)
into a basin, with a little salt, pepper, and cayenne, add the yolks of
six eggs, with half a pound of butter melted (mix well), whip the whites
of the six eggs, stir gently into the other ingredients, fill small
paper cases with it, bake about a quarter of an hour in a moderate oven,
dress upon a napkin, and serve very hot.