For the Pares

Welcome, one and all, to the digital version of Nana's recipe box. Cook and enjoy. Share and photograph. Send me those photos and I will post them alongside the recipes. Feel free to comment on any adaptations you have experimented with, so we can all learn and share and cook together. But most of all, thank you to the great chef herself, who is always loved and never forgotten.

April 27, 2009

Spinach Souflé

1 lb spinach

½ cup butter

½ cup flour

2 ½ cups milk

8 egg yolks

10 egg whites

1 tsp salt

pinch of cream of tartar

¼ grated gruyere cheese

¼ cup coarsely chopped ham

Grease and flour a 2 qt. soufflé dish. Make sauce - add egg yolks 1 at a time off heat. Return to heat, cook till very thick, add squeezed and finely chopped spinach. Beat whites with salt and tartar till firm peaks form. Blend 1 cup of whites with white sauce. Then fold mixture into whites, add ham and cheese. Pour into dish; make a circle with a knife in the center of the dish.

Bake at 375F, pre-heated, for 40 minutes for 2 qt. dish, or 25 to 30 minutes for 2 1qt. dishes

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