SPINACH SOUFFLE

1/4 cup (1/2 stick) butter, divided use (plus more for greasing)
1/2 cup grated Swiss cheese, divided use
1/4 cup chopped toasted almonds, divided use
1 tablespoon minced shallot or onion
3/4 cup chopped blanched spinach
Salt
3 tablespoons flour
1 cup boiling milk
1/4 teaspoon freshly ground black pepper
Cayenne pepper
Freshly grated nutmeg
4 egg yolks
5 egg whites

Grease 6-cup souffle dish with butter and sprinkle with about 1 tablespoon Swiss cheese. Finely grind 2 teaspoons chopped almonds and dust bottom and sides of souffle dish. Set aside.

Melt 1 tablespoon butter in saucepan over medium heat. Saute shallot 1 minute.

Stir in spinach and 1/4 teaspoon salt. Cook 5 minutes, then transfer mixture to plate. Set aside.

Melt 3 tablespoons butter in same saucepan. Stir in flour until well blended. Remove from heat. Add boiling milk and beat with wire whisk until smooth. Beat in 1/2 teaspoon salt, black pepper, dash cayenne pepper and dash nutmeg. Return to heat and cook over medium-low heat until very thick, about 1 minute, stirring constantly. Remove from heat.

Add egg yolks, 1 at a time, to hot mixture, beating until smooth. Stir in spinach and remaining almonds. Adjust seasoning. Set aside.

Beat egg whites with dash salt until soft peaks form. Fold 1/4 egg whites into sauce. Stir in all but 1 tablespoon remaining grated cheese. Gently fold in remaining egg whites. Pour into prepared souffle dish. Sprinkle with remaining cheese.

Bake at 375 degrees F until golden brown and puffed, 30 minutes.

Makes 4 to 6 servings
Adapted from source: Bob Shapiro to The Times Home Magazine, 1976