2 tbsp. butter
3/4 c. milk
1/2 tsp. salt
2 c. shredded Swiss cheese
2 tbsp. grated Parmesan cheese
3 tbsp. flour
5 egg yolks, slightly beaten
1/4 tsp. white pepper
1 c. cooked wild rice
5 egg whites, room temperature

Heat butter in small saucepan until foamy, beat in flour 1 tablespoon at a time. Mix in milk gradually, cook over low heat, stirring constantly until thickened, about 10 minutes. Blend 1/4 cup of hot sauce into egg yolks until smooth, return to saucepan, cook and stir over low heat until mixture is quite hot to the touch, about 5 minutes.

Add salt and pepper. Stir in shredded cheese until almost melted, fold in rice. Butter 1 quart casserole generously. Sprinkle with Parmesan cheese. Beat egg whites until stiff but not dry. Fold rice mixture into egg whites. Turn into dish. Bake at 375 degrees about 30 minutes until puffed and brown. Serve immediately.