This makes a fairly large amount of cheese soufflé. But that's okay. It's a wonderful midnight snack, breakfast, or leftover side dish for another meal later in the week, if it lasts that long. To reheat, spoon a serving onto a plate and zap it in the microwave for 10 to 15 seconds. Serve this with simply prepared game meats.

• Preheat oven to 400°F. Butter a 2-quart baking dish and set aside.

• Melt butter in a saucepan and whisk in flour to form a paste. Add ½ cup of the milk and whisk to blend. Add the remaining milk and whisk while bringing to a boil. Season with salt and pepper and set aside to cool.

• Beat eggs in a separate bowl and whisk in the grated cheese(s) and mixed herbs. Pour into the cooled milk mixture. Then pour into the buttered baking dish. Bake for 35 to 45 minutes or until the soufflé has puffed and is golden brown. Serve immediately.

Soufflés

Many vegetable dishes can be turned into soufflés with the addition of a white sauce (butter, flour, and milk) plus some eggs. Try adding 1 cup of creamed spinach to this recipe for a spinach soufflé. Or serve this for brunch and add some cubed ham or crumbled bacon.