3 Tbsp (40 g) butter
7 fl oz (200 ml) milk
1 onion, skinned and sliced
1 carrot, peeled and sliced
2 level tbsp plain flour (All purpose)
2 level tsp (10 ml) French mustard
salt and freshly ground pepper
4 eggs, separated, plus 1 egg white
150 g (5 oz) Double Gloucester cheese, grated
1. Rub the inside of a 1.4-litre (2 1/2 pint) souffle dish with 15 g (1/2 oz) butter.
2. Place the milk, onion, carrot, bay leaf and peppercorns in a saucepan, bring to the boil and remove from the heat. Leave to infuse for 1 5 minutes. Strain, reserving milk.
3. To make the sauce, melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove pan from the heat and gradually stir in the reserved milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add mustard, salt and freshly ground pepper to taste. Cool a little.
4. Beat the egg yolks into the sauce, one at a time. Add the cheese, reserving 15 ml (1 tbsp). Stir until well blended.
5. Whisk the egg whites until stiff. Mix in one spoonful of sauce, then pour the remaining sauce over the egg whites and cut and fold the ingredients together.
6. Put the mixture gently into the prepared dish. Smooth the top and sprinkle over the remaining cheese. Place on a baking sheet and bake in the centre of the oven at 1 80°C (350°F)mark 4 for 30 minutes. Serve at once with crusty bread and a green salad.
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