Preheat
oven to gas mark 5/190º C. Melt the butter and stir in the
flour. Gradually add milk and bring to the boil, stirring.
Cool slightly; add cheese, seasoning and egg yolks, one by
one, beating well.
Fold in
very stiffly beaten egg whites and pour the mixture into a
greased soufflé dish or in a round ovenproof dish (6 inch).
See that the mixture is 1 inch lower than the edge of the
dish, so when the soufflé rises, it does not spill over.
Bake
immediately for about 30 minutes, until well risen and
brown.
Serve
at once.
Any
delay in serving will cause the soufflé to collapse.
