Goat Cheese Soufflés With Watercress Salad

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4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk

3 ounces mild fresh goat cheese

2 tablespoons freshly grated Parmesan cheese

1 tablespoon finely chopped flat-leaf parsley

1 tablespoon snipped chives

Salt and freshly ground white pepper

3 large egg yolks

4 large egg whites

Boiling water

1 1/2 cups heavy cream

2 bunches watercress (1/4 pound), tough stems trimmed

2 plum tomatoes—peeled, seeded and finely diced

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