|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Sharp process american cheese||4 Ounce|
|Canned tuna||7 Ounce|
|Chopped canned pimiento||2 Tablespoon|
In saucepan melt butter; blend in flour and 1/4 teaspoon salt.
Add milk all at once; cook and stir till mixture is thickened and bubbly.
Remove from heat.
Add cheese, tuna, and pimiento; stir till cheese melts.
Beat egg yolks till very thick and lemon-colored.
Slowly add cheese mixture, stirring constantly; cool slightly.
Beat egg whites to stiff peaks.
Gradually pour yolk mixture over whites, folding together well.
Pour into ungreased 1 1/2-quart souffle dish.
For top hat that puffs, trace a circle through mixture 1 inch from edge and 1 inch deep.
Bake at 300°F till knife inserted off-center comes out clean, 65 to 70 minutes.
Break apart into servings with two forks.