For 10 small soufflés: prepare the same mixture as for Soufflé Parmesane but using only 3 egg whites. Arrange the mixture dome shape in small buttered tartlet moulds. Place in a shallow pan with a little hot water in the bottom and cook in a moderate oven for 15 minutes taking care that the water does not boil.
Turn out the Soufflés and arrange in a buttered deep serving dish which has been sprinkled with grated Parmesan; sprinkle the Soufflés with more Parmesan and 12 minutes before service, pour in sufficient cream to come half-way up the Soufflés. Place in a moderate oven and cook until all the cream has been absorbed by the Soufflés and they have become slightly coloured.
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