Spinach And Roquefort Soufflés

Ingredients

• 4 tablespoons unsalted butter, plus softened butter for brushing
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne
• 10 ounces drained frozen chopped spinach
• 1 tablespoon chives
• 6 large eggs, separated
• 5 ounces Roquefort
• 1/2 teaspoon cream of tartar

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