Recipe - Roquefort Sauce

7 tablespoon Butter
2 tablespoon Fine dry bread crumbs
6 tablespoon Flour
1 One half cup Milk
Salt
6 Egg yolks
Three fourths cup Roquefort; crumbled
1/3 cup Cream cheese
7 Egg whites
1 One half tablespoon Cornstarch

Grease souffle dish with 1 tablespoon butter and sprinkle with bread crumbs
as if dusting with flour. Invert dish to release excess crumbs. Melt
remaining 6 tablespoons butter in saucepan over low heat. Add flour and
stir frequently over low heat 5 minutes. Do not let brown. Bring milk and
pinch of salt to boil. Add to flourbutter mixture. When fully incorporated
and very thick, beat in egg yolks 1 at a time. Add crumbled Roquefort and
cream cheese, stirring over low heat to incorporate well. Set aside. Whip
egg whites and cornstarch until stiff peaks form. Fold One fourth of whites into
cheese mixture. Fold in remaining whites. Spoon into prepared souffle dish.
Bake at 375 degrees 45 minutes to 1 hour or until thin metal tester or
toothpick comes out clean. Yields 6 to 8