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And here are Ina’s instructions…
3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
3 Tbs all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch of cayenne pepper
Pinch of nutmeg
4 extra-large egg yolks at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites at room temperature
1/2 teaspoon cream of tartar
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