.ig
:!cat %|rctypeset|dpost >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "SOUFFLE-SPINACH" "M" "10/23/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "SPINACH SOUFFL\*(E'" "spinach souffl\*(e', optionally with ham and poached eggs"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fISouffl\*(e' aux \*(e'pinards\fI.
.PP
From JC, page 165
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 to 6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "2 qt souffl\*(e' mold"
.IG "" "medium skillet or saucepan,"
for cooking shallots or green onions and removing moisture from spinach
.IG "" "2-1/2 qt saucepan,"
for cooking souffl\*(e' base sauce
.IG "" "electric mixer,"
with whip mixing head and separate mixing bowls for yolks and whites
.IG "" "wooden spoon"
and \fIwire balloon whip\fP
.IG "" "wide rubber spatula,"
for folding in egg whites
.sp
.IG "" "butter"
and \fIgrated Parmesan or Swiss cheese\fP or \fIbread crumbs\fP, 
for preparation of souffl\*(e' mold
.sp
.IG "4-1/2 Tbsp" "butter"
.IG "4-1/2 Tbsp" "flour"
.IG "1-1/2 cup" "boiling milk"
.IG "1/2 tsp" "salt"
.IG "1/4 tsp" "pepper"
.sp
.IG "1-1/2 Tbsp" "minced shallots"
or \fIgreen onions\fP
.IG "1 Tbsp" "butter"
.IG "1-1/4 cup" "chopped blanched spinach"
or \fI chopped frozen spinach\fP, which takes several minutes more cooking
.IG "1/2 tsp" "salt"
.sp
.IG "8" "eggs,"
at room temperature, separated to give 6 yolks and 8 whites
.sp
.IG "pinch" "salt"
.IG "1/4 tsp" "cream of tartar"
.IG "8" "egg whites,"
beaten until stiff with salt, and cream of tartar added
.sp
.IG "6" "egg yolks,"
lightly beaten
.sp
.IG "1/2 cup" "grated Swiss cheese"
or \fISwiss and Parmesan cheese\fP
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Preheat oven to 400 F.
If the eight eggs are not at room temperature, 
warm them in a bowl of hot water.
.SK 2
Butter the souffl\*(e' mold, sides and bottom.
Roll or sprinkle grated cheese or bread crumbs (about 3 Tbsp) 
around the inside of mold until sides and bottom are coated evenly.
Knock out excess.
.SK 3
Prepare the souffl\*(e' base sauce.
Over moderate heat (@5)
melt butter in saucepan and stir in flour with wooden spoon;
let butter and flour foam together for 1 minute without browning.
Off heat, 
after \fIroux\fP has stopped bubbling,
add boiling milk all at once,
beating with whip to blend thoroughly.
Beat in the seasonings.
Turn heat to moderately high (@8) and cook with constant stirring
until mixture thickens (several minutes).
The sauce will be very thick, a paste.
Allow sauce to cool while preparing other materials.
.SK 4
Cook over moderate heat (@5) the shallots or green onions 
for a moment in the butter.
Add spinach and salt.
Stir over moderately high heat (@8) for several minutes to evaporate
as much moisture as possible from the spinach.
Remove from the heat.
.SK 5
Separate carefully (no trace of yolk in the whites) 6 egg whites into
one beater mixing bowl, 4 yolks into another, and 2 yolks to where ever.
.SK 6
Beat the egg whites and a pinch of salt 
(KAW at speed 8 for about 3 minutes).
When the whites are foamy, about half beaten, add cream of tartar to help
stabilize the whites.
Continue beating until whites are stiff.
Set bowl aside.
.SK 7
Beat the egg yolks (KAW at speed 6 for 1 minute).
Add the cooked sauce and stir with the electric mixer 
(KAW at stir speed for 30 seconds).
Add the spinach and onions.
Stir for another 30 seconds.
Correct seasoning.
.SK 8
Fold in eggs whites by hand, with a wide rubber spatula.
Fold  in a fourth of the whites.
Stir in all but a tablespoon of the cheese.
Fold in the rest of the whites.
The mixture should not be perfectly smooth
(it may have unblended patches of whites)
but it should be uniform. 
Too thorough blending deflates the whites.
.SK 9
Pour the souffl\*(e' mixture into the prepared mold.
There should be 1-1/4 inches between surface of mixture and
top of mold.
Sprinkle top with remaining tablespoon of cheese.
.SK 10
Place souffl\*(e' in middle level of preheated oven.
Turn down heat immediately to 375 F.
The souffl\*(e' should be done, well-puffed and golden brown, 
after 30 to 35 minutes.
A long thin knife plunged into the souffl\*(e' through the side of
the puff should come out clean.
.SK 11
Serve immediately.
When serving, open the crust by separating it using a fork with the
serving spoon.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
For well-beaten egg whites, the bowl and beater must be dry
and free of grease.
Thus it is simpler to beat the whites before the yolks.
.PP
After the whites are folded in and the mold filled, the souffl\*(e'
should be put into the oven within an hour.
The base sauce (eggs, spinach, and \fIb\*(e'chamel\fP) 
without the whites added can be stored for longer, 
in which case the base sauce should be warmed to tepid and 
the whites should be beaten just before being folded in.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
?
.I Time:
?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.bp
.ce
VARIATIONS
.sp
.SH "WITH POACHED EGGS"
.SH ""
.PD 0
When filling the mold,
pour half the souffl\*(e' mixture into the mold,
arrange the 4 to 6 poached eggs about the surface,
then pour in the remainder of the mixture.
.sp 2
.SH "WITH HAM"
.SH ""
.PD 0
Cook 1/2 cup finely minced boiled ham with the butter and 
shallots or green onions.
.sp 2
.SH "WITH MUSHROOMS"
.SH ""
.PD 0
Prepare 1/3 lb of finely minced mushrooms.
A handful at a time, twist the mushrooms in the cored of a towel
to extract their juice.
Saut\*(e' in 1-1/2 tablespoon butter for 5 minutes or so until
the mushroom pieces begin to separate from one another.
Season to taste with salt and pepper.
Stir the mushrooms into the souffl\*(e' mixture with the spinach.
.sp 2
.SH "OTHER VEGETABLE SOUFFL\*(E'S"
.SH ""
.PD 0
Replacing the spinach, add 1-1/4 cup of cooked vegetables,
finely diced or pur\*(e'ed, such as mushrooms, broccoli,
artichoke hearts, or asparagus tips.
