Parmesan soufflé

• 7 oz/200 g butter
• 3 tablespoons flour
• 1 pint/500 ml milk
• 5 oz/150 g grated parmesan (or other cheese)
• 5 eggs
• bread crumbs

Melt the butter in a pan, add flour and let fry until golden. Pour the milk and mix well. Let the paste obtained this way cool. When cold, add the yolks one by one, the parmesan and then the whipped egg whites. Pour into a buttered and bread crumbed mold. Bake, and when risen and golden, turn gently onto a plate, serving hot. If parmesan is not available, replace with sheep's cheese.