Potato Soufflé with Parmesan

Soufflé de Pommes de Terre au Parmesan


Wash and bake three large potatoes in their skins; when cooked, cut in halves and take out the insides, and pass them through a sieve. Steamed potatoes may be used instead of baked if liked; add two raw yolks of eggs, four whites whipped, two tablespoonfuls of grated Parmesan cheese, one and a half ounces of warm butter, a little cayenne, and a pinch of salt, and mix all together; fill the half skins with this, using a forcing bag with a large plain pipe for the purpose, then sprinkle over the top a few browned breadcrumbs and a little grated Parmesan cheese, also a few little pieces of butter. Bake for about fifteen minutes in a moderate oven, and serve on a dish-paper.