Make a roux by heating a tablespoonful of butter in a saucepan, stirring into it two tablespoonfuls of flour, and, as it thickens, thinning with five tablespoonfuls of scalding milk. Cook two minutes. Have ready, beaten light, the yolks of three eggs and two tablespoonfuls of sugar. Stir the thickened milk into these, beat one minute and add four tablespoonfuls of grated chocolate. Beat hard until the mixture begins to cool, then set aside until cold, closely covered, to keep it from hardening on top. Bake half an hour in a quick oven, and serve immediately before it falls. Eat with whipped cream.

This is a fine souffle for those who like chocolate - and most people do.