Ingredients: 2 tablespoons butter 3 tablespoons flour 3/4 cup milk 1 bay leaf 1 clove 4 Sprigs parsley 4 thin slices onion Pinch of Powdered dill 1/2 cup tomato juice 6 oz Roquefort Cheese Salt and Pepper 4 egg yolks 4 egg whites 1/3 teaspoon salt 1/4 teaspoon dry mustard or curry powder Directions: Melt butter and stir in flour. Heat until frothy and bubbly. Scald milk to which has been added bay leaf, cloves, parsley, onion, and dill. Strain and stir gradually into butter and flour mixture. Stir in tomato juice. Cook while stirring until sauce bubbles and thickens. Add Roquefort cheese and stir until smooth. Season to taste with salt and pepper. Remove from heat and quickly beat egg yolks. Beat egg whites and salt until stiff. Fold egg whites and drymustard into sauce. Pour into a buttered and floured 1-quart souffle dish. Bake in a preheated hot oven (400 degrees) for 20-25 minutes or until souffle is well puffed and brown on top. Serves 3 to 4