Put one ounce of butter into a saucepan, and as soon as it has melted stir in half an ounce of sifted flour. Then add by degrees a quarter of a pint of warm milk, and stir until the mixture thickens; season with salt, pepper, and a little cayenne, and remove the pan from the fire. When the mixture has cooled a little, add the yolks of two eggs, one at a time, then stir in three ounces of grated cheese and very lightly mix in the whites of three eggs, whisked to a stiff froth. Pour at once into a buttered souffle mold, and bake in a quick oven for from twenty to thirty minutes. Serve hot.