Individual Soufflés of Cheese, Iced

Ingredients

• 1/2 cup Grated Parmesan cheese
• 1/4 cup Grated Gruyère cheese
• 1/4 teaspoonful Paprika
• 2/3 cup Chicken aspic
• 1 cup Whipped cream
• 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
• 1/4 cup Bread crumbs (Quantity estimated (not specified in original recipe))
• 1 cup Ice (Quantity estimated (not specified in original recipe))
• 1 cup Salt (Quantity estimated (not specified in original recipe))

Instructions

1. 1In a bowl, mix the grated Parmesan cheese, grated Gruyère cheese, and paprika. In a separate bowl set over ice water, add the chicken aspic and stir until it begins to thicken. Gently fold in the whipped cream.
2. 2Fasten strips of white paper around paper soufflé cases, letting the strips rise about 1 1/2 inches above the cases. Fill the cases and the papers with the cheese mixture. Place the filled cases in a chilled pail or mold.
3. 3Press a cover down over the cases and pack in equal parts of ice and salt. Let stand for 1 hour.
4. 4Before serving, remove the paper. Sprinkle the tops with buttered, browned bread crumbs, and serve immediately.