Blue Cheese Souffle

3 tablespoons butter
2 tablespoons grated Parmesan
3 tablespoons flour
1 cup milk, hot
4 egg yolks
Salt and pepper to taste
1 teaspoon dry mustard
¾ cup crumbled blue cheese
5 egg whites
Pinch of cream of tartar

Preheat oven to 350F. Prepare four 8-oz. ramekins or a 1 ½ quart soufflé dish by greasing with softened butter and coating with Parmesan. Make a thick béchamel sauce base by melting 3 tablespoons butter over low-medium heat in a thick bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2-3 minutes to coat the flour and remove the starchy taste, do not allow to brown. Add the hot milk to the roux and continue to whisk until the mixture is smoothly thickened. Remove from heat. Beat in the egg yolks one at a time. Season with salt, pepper and mustard. Stir in the cheese and incorporate evenly. Chill while preparing the egg whites. In a separate clean bowl, beat the egg whites and cream of tartar just until they hold soft peaks. Fold 1/3 of the beaten whites into the béchamel mixture to lighten it. Then gently fold in the rest. Pour into the prepared ramekins or soufflé dish and place on a cookie sheet. Bake on the middle rack for about 25 minutes. The soufflé is done when it has puffed over the rim, the outside is golden and the center jiggles slightly. Take care not to over bake. Serve with dried figs in simple syrup, brioche and bitter greens. Makes 4 servings.