Preheat the oven to 400 degrees F and place a rack in the center of the oven. Stir the cheese soup over low heat, adding the mustard, and stirring in the egg yolks one by one. Beat the whites and fold them in as in the preceding recipe. Spoon into a buttered soufflé dish, set in the oven, reduce the heat to 375 degrees F, and bake for 30 minutes.
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