Put the mixture at once into the tin.
Cover it with buttered paper, and steam carefully for half an hour.
When done, it will be firm in the middle.
Turn it quickly on to a hot dish, and serve at once, with [wine sauce] poured round it (see Sauces).
Cheese Fondu.
- Ingredients—1 oz. of butter.
- ½ oz. of flour.
- ¼ pint of milk.
- 3 oz. of grated Parmesan cheese.
- 3 eggs.
- A little pepper, salt, and Cayenne.
Method.—Prepare the tin as for a steamed soufflée.
Melt the butter in a small stewpan.
Mix in the flour smoothly, add the milk, and stir and cook well.