Cheese Fritter Soufflés
These combine ham with Parmesan cheese and are even more delicately handled in the making than crêpes suzette.
PUFFS
Three-in-One Puffs
1 cup grated Swiss
1 cup grated Parmesan
1 cup cream cheese
5 eggs, lightly beaten
salt and pepper
Mix the cheeses into one mass moistened with the beaten eggs, splashed on at intervals. When thoroughly incorporated, put in ramekins, tiny tins, cups, or any sort of little mold of any shape. Bake in hot oven about 10 minutes, until richly browned.
Such miniature Soufflés serve as liaison officers for this entire section, since they are baked in ramekins, or ramequins, from the French word for the small baking dish that holds only one portion. These may be paper boxes, usually round, earthenware,
china, Pyrex, of any attractive shape in which to bake or serve the Puffs.
More commonly, in America at least, Puffs are made without ramekin dishes, as follows: