Preheat the oven to 425F. Butter six 4-inch soufflÄ dishes. Melt the butter in a medium saucepan and whisk in the flour. Cook for 2 minutes. Stir in the milk and bring to a boil, stirring constantly. Season with salt, pepper and nutmeg. Cook until very thick. Pour the cream into a small saucepan and boil hard until reduced by half. Pour the reduced cream into the white sauce. Beat in most of the Roquefort. Taste for seasoning. Beat in the egg whites until stiff and fold them into the cheese mixture. Fill the soufflÄ dish and run your finger around the edge of each dish to make a small indentation. Sprinkle the surface of each dish with the remaining Roquefort. Bake for 15 minutes. Serve immediately.
