Spinach, carrots, cauliflower, broccoli, asparagus, mushrooms, cut green beans, peas, or lime beans are good bases for this soufflé.
Melt butter in a saucepan over low heat, and stir in the flour. Add hot milk and hot broth and stir until mixture thickens. Stir in grated chees until melted. Remove mixture from heat and cool.
Add egg yolks, stirring in one at a time. Add salt and sugar.
Beat egg whites, not too stiffly, and fold into mixture.
Butter well a 2½ quart baking dish. Fill alternately with batter and vegetables, making sure that the top and bottom layers are of the soufflé batter.
Bake in a preheated 350° oven for 50 minutes.
Serve at once.