Serves 6
2 oz (50g) butter
11/2 oz (40g) plain flour
1/2 pint (300ml) milk
4 egg yolks
salt and freshly milled pepper 1/2 level teaspoon made English mustard
4 oz (100g) grated Gruyere or mature Cheddar cheese
5 egg whites
Melt the butter in a large saucepan over low heat. Stir in the fl and cook gently for 1 minute. Gradually pour in the milk, stirri all the time, and bring to the boil. Simmer gently for 2-3 minut stirring, to make a thick sauce and draw off the heat.
Lightly break up the egg yolks with a fork and gradually add to t sauce, beating well all the time. Season with salt and pepper, at the mustard and stir in the grated cheese. Whisk the egg whit until stiff peaks form and gently fold into the mixture with a met spoon. Turn into a greased 8 inch (20cm) souffle dish and bake the centre of an oven heated to 350°F (180°C) or Gas no. 4 f 35-40 minutes until well risen and brown.