Add to this two tablespoonfuls of grated Parmesan cheese; add this mixture to the beaten-up whites, and mix the whole carefully together.

Now pour this mixture into the hot buttered tin, which should be five or six inches deep, and bake it in the oven.

The mixture will rise to five or six times its original depth.

As soon as it is done, run with the souffle from the oven door to the dining-room door.
However quick you may be, the souffle will probably sink an inch on the way.

Some cooks wrap hot flannel on the outside of the tin to keep up the heat.