Apricot Soufflé

• butter
• 2 tablespoons flour
• ½ pint hot milk
• pinch of

Melt 2 tablespoons butter in the top of a double saucepan; add flour and cook, stirring, until well blended. Add hot milk and salt. Cook the sauce, stirring constantly, until smooth and thick, and continue cooking and stirring a little longer. Cool slightly.

Beat egg yolks well with