Daily Recipe 10/30/03 : Spinach and Gruyere Souffle
New York City

Spinach & Gruyere Soufflé recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Rosemary, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 10/30/03 : Spinach and Gruyere Souffle
"Spinach & Gruyere Soufflé"
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2 pounds fresh spinach, washed
1 ounce unsalted butter, plus extra for greasing molds
1 ounce all purpose flour
1 cup boiling milk
Salt and pepper
4 large eggs, separated
7 ounces Gruyere cheese, diced
2 tablespoons grated Parmesan cheese
Dried bread crumbs

Preheat the oven to 375 degrees.  Boil the spinach and drain. Squeeze out the excess water and finely chop the spinach.  Melt the butter in a small saucepan. Stir in the flour, then slowly add the hot milk. Constantly stirring, cook the béchamel for 5 minutes. Season with salt and pepper. Take off the heat.  Add the spinach to the béchamel sauce and sprinkle with a little grated nutmeg. Let it cool. Add the egg yolks, Gruyere, and the grated Parmesan cheese to the mixture.  Beat the egg whites until stiff. Gently fold into the mixture. Grease 8 individual soufflé molds and dust with bread crumbs. Turn equal amounts of the mixture into each mold. Bake in the oven for 20 minutes.  Serve immediately. Serves 8.
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