Instructions: In a small heavy saucepan cook the scallion in the butter and the reserved

bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes.

Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart souffle dish and bake the souffle in the middle of a preheated 375F oven for 30 to 40 minutes, or until it is puffed and golden.

Serve the souffle immediately.

Serves 4 to 6.

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