Spinach And Parmesan Souffle
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Frozen spinach||10 Ounce, chopped (1 Package)|
|Milk||1 Cup (16 tbs), boiling|
|Black pepper||1⁄4 Teaspoon|
Butter sides and bottom of souffle dish.
When chilled, spread again with butter.
Sprinkle with Parmesan cheese.
Shake off excess.
Replace spinach in saucepan and heat until all moisture disappears.
Spinach must be dry.
Melt butter in a saucepan.
Stir in flour.
Stir constantly until flour is cooked.
Remove from heat and let cool slightly.
Stir in half the boiling milk.
Add remaining milk.
Keep stirring with wire whisk until thick and smooth.
Mix white sauce, salt, nutmeg, pepper, spinach and egg yolks in blender on high speed until mixed.
Beat egg whites with 1 teaspoon salt until stiff.
Fold carefully into spinach mixture a little at a time.
Fold until mixed.
Pour into prepared souffle dish.
Set in pan of boiling water.
Bake in preheated oven at 3000 60 minutes, until firm.