Soufflé Victoire Serves 4

Melt butter and blend in flour. Bring cream to boil and add, all at once. Cook, stirring vigorously, until sauce is thickened and smooth. Stir in mustard. Remove from heat and stir in cheeses until they are melted. Season w peppers. Cool slightly. Stir in 5 slightly beaten yolks. Beat 7 whites until stiff and fold gently into a well-buttered 6-cup soufflé dish. Bake in water in preheated 375 oven until soufflé has risen and is golden brown (35-40 min).

Butter 4T
Flour 2T
Heavy Cream 1c
Mustard 1 tsp Dijon
Cheese, Swiss 1c grated
Cheese, Parmesan 0.66c grated
Cheese, Blue 0.25c crumbled
Pepper 0.25tsp
Cayenne Pepper dash
Egg 5 separated
Egg White 2