Title: Souffl‚s au roquefort
 Categories: Cheese/eggs, Starters, French, Translation
      Yield: 6 Servings
 
MMMMM--------------------------BECHAMEL-------------------------------
     30 g  Flour
     40 g  Butter
     25 cl Milk
           Nutmeg
           Pepper

MMMMM--------------------------SOUFFLES-------------------------------
    100 g  Heavy cream
    100 g  Roquefort
      5    Egg yolk
     10    Egg white
           Salt
           Pepper
 
  Name: "Roquefort Souffles"
  
  To prepare the bechamel sauce, put butter in a 1 quart saucepan on low
  heat, when melt, add flour and cook 1 min to a white roux, add milk
  whisking constantly, season to taste with a drop of pepper and a
  pinch of nutmeg, cook over low heat for 15 minutes, stirring from
  time to time. The obtained sauce should be slightly thick. Reserve.
  Break the Roquefort in coarse crumbs; pour cream in a large saucepan,
  reduce to half on high heat; add bechamel, whisking vigourously, to
  obtain a smooth sauce; season to taste with salt and pepper, add the
  roquefort and continue to whisk until melted; remove from heat, add
  egg yolks one by one, stirring well. Beat egg whites to a stiff peak,
  incorporate in the roquefort batter, using a wooden spatula. Butter
  generously six individual souffle moulds. Pour the batter in moulds
  evenly. Sprinkle with roquefort crumbs (optional). Bake in a
  pre-heated oven at 230C/445F for 15 minutes. Serve immediately.
  
  Original comments: 1) This recipe is delicious, not so hardly done,
  souffles puff up very well, but you have NOT to use moulds greater
  than ramequins for THE perfect result; use two moulds per guest if
  needed... 2) Beware to salt! Roquefort is already somewhat salted...
  And, it is perhaps not so a good dish for cholesterol-impaired! ;-)
  3) Last detail, as for all souffles, fold in the whites DELICATELY,
  stirring the batter up, or else, with all the lost of air bubbles,
  they won't lift up so high! ;-)
  
  Added comments: 1) To avoid oversalting, it should be better to
  season the batter after melting the roquefort. 2) You should replace
  Roquefort by another french blue of similar consistancy, or
  eventually a Bavarian blue. It should also be possible to attempt
  using Gorgonzola instead, but you will then certainly have to
  compensate the smoother taste by addition of 2 ts celery salt, or 1
  1/2 ts celery salt and 1/2 ts curry powder. Not tested, however.