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Yorkshire Recipes

Ingredients:
150g/5oz Mrs Bells Blue (crumbled)
50g/2oz Butter
40g/1.5oz Plain flour
300ml/0.5oz Milk
0.5 tsp Cayenne Pepper
5 eggs

Method
1. Melt the butter in a medium saucepan. Stir in the flour and let it cook for a minute or two. Add the milk gradually, stirring after each addition to obtain a smooth, fairly thick sauce.
2. Let it cook over a very low heat for several minutes, stirring frequently so that it does not stick to the bottom of the pan. Add the crumbled Mrs Bells Blue and let it melt into the sauce. Season well with Cayenne pepper and allow to cool slightly
3. Seperate the eggs and beat the egg yolks into the sauce one at a time
4. In the mixing bowl, whisk the five egg whites into stiff peaks. Stir one tablespoon of the beaten egg white into the sauce to make it a little lighter. Then fold the mixture thoroughly into the eggs whites
5. Grease a three pint souffle dish with butter. Spoon the mixture lightly into the souffle dish and cook in the pre-heated oven for about 25 minutes
6. Serve at once

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