the missing party

time to use up egg whites in julia child's soufflé aux blancs d'oeuf.
this starts off as a roux, and is made into a thick sauce, seasoned with salt and pepper. it almost tasted cheesy already, without the cheese.
the egg whites are beaten separately, and then folded into the thick sauce base mixed with cheese.
i couldn't find any breadcrumbs to coat the sides of the ramekins, so i don't know if that was the reason the soufflés puffed oddly. but still tasty and cheesy.