Roquefort Souffle

SINCE the ingredients for a cheese soufflé are generally at hand, it’s easy to prepare an elegant lunch or light supper for unexpected guests. This particular version was inspired by a soufflé I had years ago at the restaurant Taillevent in Paris, but the cheese soufflé most commonly served in France is a soufflé au fromage made with Gruyère or Emmentaler. If Roquefort is difficult to find, substitute another blue cheese.