"Hunger is the best sauce in the world."--Cervantes

Spinach Soufflé Recipe

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This recipe for Spinach Soufflé, by , is from The CANZONE Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, February 5, 2011


1 Tablespoon shallots -- minced
1 Tablespoon butter
¾ cup chopped spinach
¼ teaspoon salt
5 large egg whites
Pinch salt
½ cup grated Swiss Gruyere cheese
1 teaspoon butter
1 Tablespoon grated Parmesan cheese
3 Tablespoons butter
3 Tablespoons flour
1 cup boiling milk
½ teaspoon salt
1/8 teaspoon pepper
Pinch cayenne pepper
Pinch nutmeg
4 large egg yolks

Butter the mold and sprinkle with cheese (see *Notes). Preheat oven to 400°F. Measure out your ingredients.

Cook the shallots or onions for a moment in the butter. Add spinach and salt, and stir over moderately high heat for several minutes to evaporate as much moisture as possible from the spinach. Remove from heat.

Prepare the soufflé sauce base: Melt the butter in the saucepan. Stir in the flour with a wooden spatula or spoon and cook over moderate heat until butter and flour foam together for two minutes without browning. Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk at once. Beat vigorously with a wire whip until blended. Beat in the seasonings. Return to moderately high heat and boil, stirring with the wire whip, for one minute. Sauce will be very thick.

Remove from heat. Immediately start to separate the eggs. Drop the white into the egg white bowl, and the yolk into the center of the hot sauce. Beat the yolk into the sauce with the wire whip. Continue in the same manner with the rest of the eggs.

After the egg yolks have been beaten in, stir in the spinach. Correct seasoning.

Beat the egg whites and salt until stiff. Stir one fourth of them into the sauce. Stir in all but a tablespoon of the cheese. Fold in the rest of the egg whites and turn mixture into prepared mold. Sprinkle with remaining cheese and set on a rack in the middle level of preheated oven. Turn heat down to 375 degrees and bake for 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
6 - 8 oz ramekins
Personal Notes:
Personal Notes:
You can also make in a 6 cup Soufflé dish.

Source: Julia Child "Mastering the Art of French Cooking"




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