SOUFFLE
Mirriam-Webster: French, from soufflé, past participle of souffler to blow, puff up, from Old French sufler, from Latin sufflare, from sub- +flare to blow
First Known Use: 1813
Souffles are light and fluffy. You can eat a lot because it is mostly air. Don’t be afraid to make a soufflé. They are very easy to make. The hardest part is washing the dish after baking! Try it, you will love it!
Spinach Souffle
Melt in a pan on top of the stove:
1/4 cup buter
Add:
1/2 tst salt
1/4 cup flour
Make a paste and add:
1 cup milk, gradually so it thickens
Separate 4 eggs
Add:
3/4 cup cheese and mix into white sauce
3/4 cup spinach, chopped
4 egg yolks stirring quickly and remove from heat.
Cool the sauce.
Beat egg whites with 1/2 tsp cream of tartar
Fold egg whites into cooled sauce.
Pour into un-greased baking dish with high sides.
Bake at 350 degrees F for 30-45 minutes
Serve with crusty garlic bread and a big salad.