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1
Butter the mold and sprinkle with cheese (see Notes).
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2
Preheat oven to 400 degrees.
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3
Measure out your ingredients.
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4
Cook the shallots or onions for a moment in the butter.
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5
Add spinach and salt, and stir over moderately high heat for several minutes to evaporate as much moisture as possible from the spinach.
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6
Remove from heat.
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7
Prepare the souffle sauce base: Melt the butter in the saucepan.
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8
Stir in the flour with a wooden spatula or spoon and cook over modeate hear until butter and flour foam together for two minutes without browning.
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9
Remove from heat; when mixture has stopped bubbling, pour in all the boiling milk at once.
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10
Beat vigorously with a wire whip until blended.
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11
Beat in the seasonings.
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12
Return to moderately high heat and boil, stirring with the wire whip, for one minute.
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13
Sauce will be very thick.
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14
Remove from heat.
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15
Immediately start to separate the eggs.
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16
Drop the white into the egg white bowl, and the yolk into the center of the hot sauce.
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17
Beat the yolk into the sauce with the wire whip.
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18
Continue in the same manner with the rest of the eggs.
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19
After the egg yolks have been beaten in, stir in the spinach.
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20
Correct seasoning.
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21
Beat the egg whites and salt until stiff.
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22
Stir one fourth of them into the sauce.
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23
Stir in all but a tablespoon of the cheese.
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24
Fold in the rest of the egg whites and turn mixture into prepared mold.
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25
Sprinkle with remaining cheese and set on a rack in the middle level of preheated oven.
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26
Turn heat down to 375 degrees and bake for 2S to 30 minutes.
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27
VARIATIONS to be added to the preceding spinach souffle:
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28
Ham
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29
1/3 cup finely minced boiled ham
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30
Cook the ham with the butter and shallots for a moment before adding the spinach.
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31
Mushrooms
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32
1/4 lb.
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33
finely minced mushrooms
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34
1 Tb butter
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35
Salt and pepper
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36
A handful at a time, twist the mushrooms in the corner of a towel to extract their juice.
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37
Saute in the butter for 5 minutes or so until the mushroom pieces begin to separate from one another.
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38
Season to taste.
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39
Stir them into the souffle mixture with the spinach.
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40
Other vegetable souffles
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41
These are all done in exactly the same manner as the spinach souffle.
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42
Use 3/4 cup of cooked vegetables, finely diced or pureed, such as mushrooms, broccoli, artichoke hearts, or asparagus tips.
