Instructions: Line the bottoms of six 2 1/4-cup ramekins with rounds of wax paper, butter the wax paper, and dust the ramekins with walnuts, shaking out the excess.

In a small heavy saucepan melt the 1/2 stick butter over moderately-low heat, stir in the flour, and cook the roux, stirring, for 3 minutes. Remove the pan from the heat, add the milk, scalded, in a stream, whisking until the mixture is thick and smooth, and simmer the mixture, whisking, for 3 minutes. Transfer the mixture to a bowl, let it cool for 5 minutes, and whisk in the cheddar, the salt, the mustard, the yolks, and the chives, whisking until the mixture is smooth.

In a bowl with an electric mixer beat the whites with a pinch of salt until they just hold stiff peaks, stir one-fourth of them into the cheddar mixture, and fold in the remaining whites gently but thoroughly. Spoon the mixture into the ramekins and bake the souffles in the middle of a preheated 400 degree oven for 15 to 20 minutes, or until they are puffed and golden. Let the souffles cool (they will fall). Run a sharp small knife around the edge of each ramekin, invert the souffles into the palm of the hand, and remove the rounds of wax paper. These souffles may be prepared 1 day in advance.

This recipe yields 6 servings.

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