Makes 2 or 3 servings
Rub mold with butter (or margarine) and sprinkle parmesan cheese on and chill in refrigerator.
Put oven rack in middle position, then heat to 375 degrees
Melt 3 tablespoons butter in large sauce pan, stir in 3 tablespoons flour and then 1 ¼ cup milk — heat until thickened.
Separate 3 large eggs;  Mix the egg yolks with 1 cup coarsely grated Swiss Cheese and 3 tablespoons parmesan cheese.  Add small amount “white sauce” to egg/cheese mixture and then combine all.
Beat egg whites with pinch of salt and 1/8 teas. Cream of tartar.
Fold large spoonfull of egg white into the still warm sauce — then quickly fold in remaining whites.  Do not worry if there are small pockets of white.
Pour mixture into the chilled mold, rotate the mold briefly to level souffle and place in the oven.  Bake for 20 minutes, sprinkle half a tablespoon grated cheese over top and bake an additional 5 to 8 minutes, depending on degree of firmness desired.  (A slightly runny center provides a natural sauce)