Put in a small saucepan one tablespoonful of butter, one of flour; stir over the fire till they bubble; then add a gill of milk or cream (so far this is only very thick white sauce); stir to prevent burning; when smooth stir into it three ounces of finely-grated cheese of fine quality, a saltspoonful (scant) of salt, and a tiny pinch of cayenne; turn it when well mixed into a bowl and stir into it the beaten yolks of two eggs; thoroughly whisk the whites of three eggs solid; stir them in very gently the last thing. Butter a dish or tin which the fondue will half fill, as it rises very much; bake till golden brown in a quick oven; pin a hot napkin around the dish in which it is baked; serve instantly or it will fall.