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) souffl� 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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