A restaurant favorite made just as good at home
|Each||butter or margarine, as needed for souffle dish|
|5||each||eggs (separated into 5 egg whites and 4 egg yolks)|
|1⁄2||Teaspoon||cream of tartar|
|1⁄4||Cup||butter or margarine|
|1⁄4||Cup||all purpose flour|
|1||Cup||shredded cheddar cheese or gruyere|
|1||each||package frozen chopped spinach, thawed and wrung dry (10 oz.)|
- Preheat oven to 350°.
- Butter and dust a 1 1/2 quart souffl‚ dish with grated parmesan or gruyere cheese.
- Separate the eggs.
- Put egg whites in a mixer bowl with cream of tartar (make sure that no egg yolks get into the whites. If you break a yolk, start again. It is very important that you do not get any yolk into the whites).
- To make the white sauce, in a medium saucepan over medium high heat, melt the butter or margarine until it bubbles.
- Stir in the flour and cook, stirring constantly until smooth and bubbly.
- Stir in cold milk all at once, whisking quickly to disperse the flour butter mixture into the milk.
- Cook and stir until mixture boils and is smooth and thickened.
- Remove from heat.
- Stir in the cheese until melted.
- Stir in the spinach and nutmeg.
- Set aside.
- Beat the egg whites only until they cling to the side of the mixing bowl when you roll and tilt it.
- They should have soft peaks.
- Add the yolks to the spinach mixture and stir.
- Combine the white sauce mix with the egg white mixture.
- First mix about a quarter of the whites right into the sauce in the pan, then empty the sauce into the whites in the mixing bowl.
- Gingerly but thoroughly fold the sauce into the whites.
- Try to keep as much volume of air in the whites.
- Then pour that mixture into the prepared souffl‚ dish.
- Bake for about 30-40 minutes.
- Don't open oven door for at least the first 30 minutes of baking (the heat needs to stay in the oven).
- Serve immediately.
- Note: It is best to have guests sitting and ready for the souffl‚ when it comes out of the oven.