Ingredients
-
-
1
-
2
-
-
3
-
5
-
1 1/3
-
1/2
-
1/4
-
1/4
-
1/8
-
1/4
-
2
-
-
Directions
Spinach Casserole With Cheese Souffle Topping, Posted for ZWT IV, from The New German Cookbook , Posted for ZWT IV, from The New German Cookbook
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Steps
|
1
Done
|
For the Spinach Mixture:. |
|
2
Done
|
If Using Fresh Spinach, Steam For 3-5 Minutes in a Large Saucepan; Drain and Chop. If Using Frozen, Thaw and Press Out Excess Moisture. |
|
3
Done
|
Spread Chopped Spinach in a Buttered 6-Cup Casserole That Is at Least 2 3/4 in Deep. |
|
4
Done
|
Scatter the Chopped Hard-Boiled Eggs on Top If Using. Set Aside. |
|
5
Done
|
Preheat Oven to 375. |
|
6
Done
|
For the Souffle Topping:. |
|
7
Done
|
Melt the Butter in a Small Heavy Saucepan Over Moderate Heat, Blend in the Flour, Then Add the Milk and Cook About 3 Minutes, Stirring Constantly Till Thickened and Smooth. |
|
8
Done
|
Add the Cheese, Salt, Pepper, Sugar and Nutmeg and Cook, Stirring Constantly, Just Till the Sauce Bubbles Up and Cheese Melts. |
|
9
Done
|
Remove the Sauce from Heat and Cool 15 Minutes, Whisking Often to Prevent a Skin from Forming on the Surface. Blend in the Egg Yolks. |
|
10
Done
|
Beat the Egg Whites Till Stiff. Stir a Heaping Tablespoon of Them Into the Sauce to Lighten It, Then Fold in the Balance Gently but Thoroughly. |
|
11
Done
|
Pour the Souffle Mixture Into the Casserole on Top of the Spinach and Bake, Uncovered, For 35-40 Minutes, Till Puffed and Lightly Browned. |
|
12
Done
|
Serve at Once Before the Souffle Topping Begins to Deflate. |
