SOUFFLE - PARMESAN AND SPINACH
Steps:
- Start by making the Roux, Heat butter on very low heat and slowly whisk in the flour. Heat until a tan / brown color. Then add a touch of nutmeg, a bit of cayenne, salt and pepper. In Mic - heat up cup of milk (almost boiling), pour in slowly and whisk until thickens. Turn the heat off, Add yolks heat it up. Mix in cheese and spinach Lightly fold egg whites into the mixture Butter soufle dish, (JP sprinkles into the buttered dish - couple of tablespoons) Little bit - and then dump excess into pot. Pour mixture into buttered soufflé dish. Bake about 30 minutes at 400. Be sure oven is pre-heated to temperature.
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