| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Swiss |
Casseroles, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
sl |
Bacon; cut into 1/2" pieces |
| 2 |
tb |
Unsalted butter |
| 1/3 |
c |
Freshly grated Parmesan cheese |
| 1 |
|
Yellow onion; diced |
| 6 |
tb |
All-purpose flour |
| 2 |
c |
Milk |
| 5 |
|
Egg yolks |
|
|
Salt and freshly ground pepper; to taste |
| 6 |
|
Egg whites; at room temperature |
| 1 1/2 |
c |
Shredded Swiss or Gruyere cheese; lightly packed |
| 2 |
c |
Lightly packed tender spinach leaves; torn, into pieces, |
|
|
Rinsed and dried |
INSTRUCTIONS
In a medium skillet, fry the chopped bacon until crisp and remove with a
slotted spoon to a paper towel-lined saucer. Set aside. Have oven heating
to 450°F (this is extraordinarily high for a delicate egg dish, but the
author/chef said the recipe was tested and re-tested at this very hot
temperature). Butter a 2-quart souffle dish and dust with half the Parmesan
cheese. Add a foil collar to contain the volume from an extra egg white:
Measure out a sheet of foil long enough to encircle the souffle dish with
an extra 2 inches left over and fold it in half lengthwise. Butter one side
of the foil. Wrap it, butter side in, around the souffle dish, positioning
it so that it stands 2 inches above the rim of the dish. Secure in place
with kitchen string. In a medium saucepan over medium heat, melt the 2
tablespoons of butter. Saute the onion, stirring often, about 5 minutes.
Stir in the flour and cook, stirring constantly, about 2 minutes, allowing
mixture to bubble. Meanwhile, gradually whisk in the milk over medium heat
and cook until the sauce is thickened and smooth except for the onion.
Transfer sauce to a large bowl and stir in the bacon. Then add the egg
yolks, one at a time, stirring well after each addition . Season with salt
and pepper and set aside. In a large mixer bowl, metal or glass, beat the
egg whites until stiff peaks form. Using a rubber spatula, fold half the
whites into the yolk mixture to lighten it. Top with Gruyere or Swiss, the
remaining whites and the spinach. Fold in just until no white drifts
remain. Do not overmix and beat out the air. Pour into the prepared souffle
dish and sprinkle the remaining Parmesan on top. Bake until the top is
golden and the center no longer quivers when the dish is shaken, 45
minutes. Remove foil and serve immediately, dividing portions with two
forks.
NOTES : Reprinted in the Sacramento Bee, 7/23/97.
Recipe by: Adapted from Williams-Sonoma Seasonal Celebration: Spring
Posted to recipelu-digest Volume 01 Number 566 by Crane Walden
<cranew@foothill.net> on Jan 20, 1998
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