• a little butter for greasing
• 1 oz. butter
• 1 oz.

Coat a soufflé dish well with butter and tie round it a well-buttered, thickly folded piece of paper to support the soufflé when it rises above the level of the dish. Melt the 1 oz. butter in a pan, stir in the flour, add the milk, and boil well. Remove from heat, and mix in the 2 egg yolks, beat