- 50 g butter
- 40 g flour
- 1/4 litre milk
- 1/2 tsp salt
- 2 pinches pepper
- 4 eggs
- 100 g grated Gruyère
Separate the eggs. Melt the butter in a saucepan and add the flour. Mix well and cook for 1-2 minutes.
Add the milk and bring to the boil over a gentle heat, stirring constantly. Simmer to thicken. Season with salt, pepper and a grating of nutmeg. Remove from heat.
Stir in the egg yolks, making sure the mixture does not boil. Leave to cool.
Whip the egg whites to stiff peaks and fold into the cooled mixture in the saucepan. Fold in the grated Gruyere.
Spoon into a buttered soufflé dish sprinkled with grated cheese.
Bake in a moderate oven (180°C) for 20 minutes. Serve immediately with a mixed side salad