Supper Soufflé

• 2 tablespoons butter
• 2 tablespoons flour
• ½ pint

Melt butter in the top of a double saucepan; add flour and stir until smooth. Add hot milk and stir over low heat until thick. Remove from heat. Add grated onion, Parmesan and salt, pepper and mustard, to taste. Flake poached fish fillets (sole, turbot, etc.) and stir into soufflé mixture. Allow to cool.

Separate eggs; beat yolks lightly and stir into sauce. Beat whites until they are s