Recipe - Cheese And Tomato Souffles

2 tablespoon Unsalted butter
One fourth cup Flour
1 One half cup Milk
3 tablespoon Tomato paste
1 cup Swiss cheese, grated
3 tablespoon Parmesan cheese, grated
Cayenne pepper to taste
3 lg Eggs, separated
1 tablespoon Medium dry sherry

In a saucepan, melt the butter over low heat. Stir in flour and cook the
roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded,
in a stream, whisking vigorously, until the mixture is thick and smooth.
Simmer the sauce for 34 minutes, and whisk in the tomato paste, Swiss and
Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have
melted.

Remove from heat and whisk in the egg yolks, one at a time, beating well
after each addition. Transfer the mixture to a bowl, and let it cool.

In a bowl, with an electric mixer, beat the egg whites with a pinch of salt
until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold
the egg white mixture into the cheese mixture gently but thoroughly.

Transfer the mixture to 6 buttered 2/3cup ramekins, and bake the souffles
on a jelly roll pan in the middle of a preheated 400foven for 2530
minutes, or until they are cooked through.

Serve immediately.

a 1942 Gourmet Mag. favorite.