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| 2 Esslöffel | butter |
| 1 Esslöffel | flour |
| 1/8 Teelöffel | cayenne pepper |
| 1 Tasse | Milk hot |
| 3/4 Tasse | cheddar cheese grated |
| | salt |
| 2 | egg yolks lightly beaten |
| 2 | Egg whites, stiffly beaten but not dry |
| 6 Scheibe | toast |
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Melt the butter in a saucepan. Blend in the flour and cayenne pepper, and cook for 2-3 minutes, stirring. Slowly add the milk, stirring constantly until smooth and thickened. Stir in the cheese and cook until it is melted. Add salt to taste. Beat 2 tablespoonfuls of hot cheese mixture into the yolks. Return the yolk-cheese mixture to the saucepan and cook over medium heat, stirring constantly, for 1-2 minutes, until thickened. Remove from the heat, gently fold in the egg whites, and mound on toast. Note: Must be eaten as soon as they are prepared. Yield: 6 servings Typed in MMformat by cjhartlin@email. Msn. Com
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