Cooking for vampires: the Blood-souffle

Take 250 ccs of blood
(Mortals may use 3 egg yolks and 4 whites)
2 spoonfuls of butter made from the milk of bats
2 spoonfuls of grated gorgon-curdled cheese
Half a cup of grated lunar green cheese
3 further spoons of butter for the bat-chamel sauce
Half a teaspoon of deep-sea-salt
Half a tablespoon of devil's pepper
(Scotch bonnet will suffice if needed)
A pinch of Nutmeg soaked in absinthe
Pickled virgin's tears
(Diced pickled onions may be used)
Flour made from the cursed wheat from
Pharoah's dream, that ate up the good stalks.
Allow a dragon to breathe on the tiny cauldrons
Until they reache 350 degrees or 180
Depending on your system of measurement.
Meanwhile whisk the bat-milk and butter,
Adding the flour, prepare a roux.
Season with salt, nutmeg, and pepper.
Curse it well.
Add Blood to the Bat-chamel, reserving 45 ccs,
Add the two cheeses,
Beat the remaining blood until its doner weeps.
Ask a Mummy to wrap the mixture.
Place in caldrons for fifteen minutes.
Do not uncover caldrons or mixture
Will not rise from the grave.