Mrs. Lyndon Johnson's Spinach Souffle
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 eggs, separated
1 cup chopped cooked spinach
1/2 cup thick white sauce
14 cup chopped onions
1/2 cup grated cheese
Saute onions in small amount of butter. Make white sauce of 2 tablespoons butter, 2 tablespoons flour, 1 cup whole (rich or light cream), 1/2 teaspoon salt, and 1/8 teaspoon pepper. Beat egg yolks until thick and lemon colored. Stir into white sauce and add spinach and cheese. fold in stiffly beaten egg whites and turn into greased casserole. Set in pan of hot water and bak in moderate oven (350 degrees F) about 50 minutes. Serve at once.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 eggs, separated
1 cup chopped cooked spinach
1/2 cup thick white sauce
14 cup chopped onions
1/2 cup grated cheese
Saute onions in small amount of butter. Make white sauce of 2 tablespoons butter, 2 tablespoons flour, 1 cup whole (rich or light cream), 1/2 teaspoon salt, and 1/8 teaspoon pepper. Beat egg yolks until thick and lemon colored. Stir into white sauce and add spinach and cheese. fold in stiffly beaten egg whites and turn into greased casserole. Set in pan of hot water and bak in moderate oven (350 degrees F) about 50 minutes. Serve at once.
