Cheese Soufflé II

Stir the milk into a white roux, composed of 3 tablespoons of butter and 4 tablespoons of flour. Season with salt, pepper and grated nutmeg; stir over a strong heat until boiling. Remove from the heat, add the cheese and the 3 eggs yolks and, at the last moment and away from the fire, incorporate 4 egg whites stiffly beaten. Mix quickly, but do not beat. Fill a buttered soufflé dish with this mixture, filling only to within a finger's breadth from the top. Smooth over the surface of the soufflé, cook in a moderate oven (350F - 375F) for 20-25 minutes. Serve immediately. Season quite strongly to compensate for the weakening effect of adding egg whites.