½ pint hot milk, 2oz flour, 2oz butter, 2oz strong cheddar cheese 4 eggs separated. Salt & pepper, touch of nutmeg, a little mustard. Double cream. Melt the butter over a slow heat, mix in the flour & cook 2-3 minutes. Gradually add the hot milk to make a roux or smooth think sauce. Add the cheese, salt, pepper, nutmeg & mustard to taste. Cook it to thicken. Add the egg yolks, mix well before folding in the firmly whisked egg whites. Put the mixture in well buttered ramekin dishes, leaving...
