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Serve the cheese ramakins, which is cheese souffle baked in ramequin dishes, with this course.

Partly fill little ramequin cases with it, and bake in a quick oven for a few minutes.

Fill little paper baskets or very small ramequin cases, grate cheese over the top, and set on ice to get firm.

Remove the buttered paper, set the ramequins in place and serve at once.

Such miniature Soufflés serve as liaison officers for this entire section, since they are baked in ramekins, or ramequins, from the French word for the small baking dish that holds only one portion.