Cheese Soufflé with Pastry

Name: Cheese Soufflé with Pastry
Ingredients: 2 eggs; ⅔ cup thick cream; ½ cup Swiss cheese, cut in small dice; ½ cup grated American cheese; ⅓ cup grated Parmesan cheese; Salt and pepper; Few grains cayenne; Few gratings nutmeg

Ingredients

2 eggs
⅔ cup thick cream
½ cup Swiss cheese, cut in small dice
½ cup grated American cheese
⅓ cup grated Parmesan cheese
Salt and pepper
Few grains cayenne
Few gratings nutmeg

Steps

Add eggs to cream and beat slightly, then add cheese and seasonings. Line the sides of ramequin dishes with strips of puff paste. Fill dishes with mixture until two-thirds full. Bake fifteen minutes in a hot oven.

More recipes with eggs, cream, swiss cheese, cheddar cheese, parmesan, cayenne pepper or nutmeg

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.