Soufflé au Parfait

• 2 oz (50 g) butter
• 2 oz (50

Melt the butter in a medium to large saucepan over a low heat. Stir in the flour and cook gently for 1 minute. Gradually beat in the milk, stirring all the time to make a thick sauce. Bring up to the boil, then draw the pan off the heat, add a good seasoning of salt and pepper, and a pinch of nutmeg. Remove the pâté from the tin and cut into chunks. Add to the sauce and stir until melted and bl