Cheese and Spinach Souffle
|Spinach||1 Pound (cooked)|
|Cheddar cheese||3 Ounce, grated|
|Cayenne pepper||1 Pinch|
Prepare a 6-inch souffle case by tying a greased double band of paper round the outside of the case, to come 3-inches above the rim.
Put the cooked and well drained spinach in the base of the souffle case.
Make the thick white sauce in the usual way with the butter, flour and milk.
Reduce the heat and stir in the grated Cheddar cheese.
Cool, and add the egg yolks one at a time.
Add the seasoning.
Whip up the egg whites until stiff, take about a quarter and whisk into the cool cheese sauce to soften it.
Fold in the remainder very carefully and lightly, using a metal spoon.
Pour into the prepared souffle case.
Bake in the middle of a moderate oven (375°F - Gas Mark 4) approximately 40 minutes, until well risen, golden brown and just firm.
Remove the paper and serve immediately.