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Method :
Thoroughly butter a 2.5 liter (4.25 pint)
souffle dish. Melt the butter in a large saucepan. Add the flour and
cook, stirring, for 1 minute.
Gradually pour in the milk, stirring all
the time, and bring to the boil to make a thick, smooth sauce. Remove
the saucepan from the heat and stir in both types of cheese. Beat in the
egg yolks, one at a time, the seasoning, mustard and herbs.
Whisk the egg whites until they form soft
peaks: they should not be too stiff and dry or they will be too
difficult to fold in but you should be able to turn the bowl upside down
without dropping the egg out. Beat one small spoonful of the whites into
the cheese mixture, then carefully fold in the remaining whites.
Turn the souffle mixture into the prepared
dish. Bake at 160C (325F) mark 3 for 1 hour or until the souffle is well
risen and golden brown. Serve at once. (If the souffle is baked in a
fan-assisted oven, it will be cooked after about 45 minutes.)
Serves 8 as a starter, 4-6 as a main
course
Care should be taken when whisking the egg
whites not to over-whisk.
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