Title: Cheese & tomato souffles
 Categories: Vegetables
      Yield: 6 Servings
 
      2 tb Unsalted butter
    1/4 c  Flour
  1 1/2 c  Milk
      3 tb Tomato paste
      1 c  Swiss cheese, grated
      3 tb Parmesan cheese, grated
           Cayenne pepper to taste
      3 lg Eggs, separated
      1 tb 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 3-4 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 2/3-cup ramekins, and bake the
  souffles on a jelly roll pan in the middle of a preheated 400foven
  for 25-30 minutes, or until they are cooked through.
  
  Serve immediately.
  
  a 1942 Gourmet Mag. favorite.