Cheddar, dandelion & anchovy soufflés

Butter, softened	4 tablespoons + 1 ½ tablespoons
Cheddar, grated	2 ounces + 7 ounces
Flour, all purpose	2 tablespoons
Milk	1 cup
Salt
Pepper, freshly ground
Eggs	6 yolks + 10 whites
Anchovy paste	1 tablespoon
Dandelion greens, shredded	½ ounce
Anchovy fillets in oil, drained	4

1. Butter four 4-inch soufflé dishes, and coat the insides with ½ ounce cheddar each. 
2. In a small pan, melt the butter, add the flour, and cook, stirring, for 2 minutes. 
3. Still stirring, add the milk and bring to a boil over medium heat. 
4. Let bubble for a minute or two, and then pour into a bowl. 
5. Season very lightly with salt and generously with pepper, whisk in the egg yolks, and then the anchovy paste. 
6. Cover the bowl with plastic wrap; let cool slightly. 
7. Preheat the oven to 400°F. 
8. Beat the whites with a pinch of salt until soft peaks form. 
9. Immediately mix one-third of the whites into the warm soufflé mixture with a whisk, then, with a large wooden spoon, fold in the rest with one hand while sprinkling in the greens and 2 cups cheddar with the other.
   Stop as soon as the mixture is completely amalgamated. 
10. Spoon the mixture into the dishes, and bake for 6 minutes. 
11. Sprinkle the tops with a little cheddar, and immediately return to the oven for 2 minutes. 
12. Top each soufflé with a rolled anchovy fillet, and serve immediately. 

Yield: 4
Recipe adapted from Eggs by Michel Roux.