Soufflé rarebit

• ½ oz (15 g) butter
• 6 oz (175

Melt the butter in a saucepan over low heat. Add the grated cheese, milk or whisky, mustard and a seasoning of salt and pepper. Stir until the cheese has melted and the mixture is smooth. Do not overcook at this stage or cheese will become oily. Draw off the heat and allow to cool slightly. Meanwhile, separate the egg and whisk the egg white until stiff peaks form. Stir the egg yolk into the ch