For the Roquefort soufflés, beat the egg whites until very stiff. Mash the cheese well so that it becomes creamy and then fold it into the egg whites.
Spread this mixture on the crackers or on pieces of toast cut out the size of a dal. Bake in the oven at 150 °C until the surface is browned.
When serving, sprinkle with a little paprika and serve warm.