Recipe for Red Leicester and Herb Souffle 
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Yield:
4 servings
Ingredients:
Amount Ingredient
50 gm Margarine, (2oz)
40 gm Plain flour, (1 1/2oz)
300 ml Milk, ( 1/2 pint)
4 med Eggs, separated
175 gm Vegetarian red Leicester, grated (6oz)
3 tbl Freshly chopped mixed herbs
Instructions:
Instructions: Melt the margarine in a large saucepan, stir in the flour and cook for 1 minute. Gradually stir in the milk and bring to the boil, stirring continuously until the sauce thickens.

Cool slightly, then beat in the egg yolks, cheese, herbs and seasoning.

Whisk the egg whites until stiff, fold one quarter into the cheese mixture then fold in the remainder.

Spoon into a lightly oiled 1.2 litre (2 pint) souffle dish and place in a preheated oven 180 C, 350 F, Gas Mark 4 for 35-40 minutes, until risen and golden. Serve immediately.

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