Cheese Souffle

(Source: Judy Keeling)

1½ oz butter
2oz flour
¾ pt milk
4 egg yolks
6 oz grated Gruyere cheese
4 egg whites
salt & pepper

Heat butter in saucepan and stir in flour with wooden spoon. Add milk gradually and stir until smooth and thick. Season with salt and pepper. Cool to lukewarm and add egg yolks one by one, beating hard after each addition.
Stir in cheese.
Fold in stiffly beaten egg whites and pour into buttered soufflé dish. Fill mould only ¾ full so that soufflé will have chance to rise.
Bake at 350º F for 15 mins. Increase heat to 450º F and bake 10 mins longer.
Serve immediately.