Required: One and a half ounces of Gruyere cheese. One and a half ounces of Parmesan cheese. One and a half gills of cream. Two eggs and one extra yolk. Cayenne and salt. (Sufficient for six or more persons.)

Beat the eggs lightly together, taking care not to froth them. Grate the cheese, and mix it with the cream and eggs; then season it carefully to taste, being careful not to make it too salt.

Butter some small fireproof ramakin cases, nearly fill them full with the mixture. Place them in a baking-tin, pour in enough hot water to come about halfway up the cases. Bake them in a fairly quick oven until they are just set and of a delicate brown tint. Serve immediately on a lace paper or d'oyley.