Crab Soufflé

• 4 tablespoons butter
• 3 tablespoons flour
• ½ pint

Melt butter in the top of a double saucepan; add flour and stir until well blended. Add milk and continue cooking, stirring continuously, until the sauce has thickened. Stir in grated cheese and heat until cheese has melted into the mixture. Add well-boned, shredded crabmeat (fresh or canned) and heat through. Season to taste with salt and cayenne pepper.

Beat egg yolks slightly and add