-In a small saucepan over low heat, melt 80g Roquefort and 30g butter.
-Place the saucepan on the fire and add 45g of flour.
-Dilute with a quarter of a liter of boiling milk. Stir the .amount until smooth, then season with salt. Season with a pinch of nutmeg and a pinch of cayenne pepper.
-Remove the saucepan from the heat, let the mixture cool a little, then add the 6 egg yolks.
-Beat the 6 egg whites with a pinch of salt until stiff.
-Fold the beaten egg whites into the Roquefort mixture.
-Pour the mixture on the spot into a buttered and floured baking dish. Fill up to 2 thirds of the height.
-Bake at medium heat (170 °C) for 20 minutes.
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