Bleu d’Auvergne is a strong-flavoured blue-veined cheese from that central, mountainous part of France, the Massif Central. This is a lovely dish that combines soufflé and crisp tart shell, and is delicious served either hot or at room temperature.
Separate the eggs and whisk the whites until stiff.
Stir the yolks one at a time into the béchamel sauce, which should be just warm. Stir in the cheese. Season to taste with salt, pepper and nutmeg. Stir in the celery.
Stir in a big spoonful of whites, then fold the rest in gently. Pour into the pastry case and
© 1998 Alastair Little. All rights reserved.