Snowy Soufflé with Green Chartreuse

I consider this one of the finest liqueur-filled soufflés I have ever tasted. (See menus with wines.) The secret trick is that the soufflé must be baked very quickly at an unusually high oven heat, so that the liqueur does not evaporate. For this reason it should not be baked in a normal soufflé dish, which is too deep, but in an oval or round open baking dish, preferably with straight sides and not more than 2½ inches