Classic Cookbooks: The James Beard Cookbook Recipe

• 3 tablespoons butter
• 4 tablespoons flour
• 1 cup scalded milk
• 4 eggs plus 1 additional egg white
• 1 teaspoon salt
• 1 cup pureed or finely chopped drained, cooked, spinach (I used frozen)
• 2 teaspoons grated onion

1. Melt the butter and blend in the flour. Remove the pan from the heat and gradually stir in the milk, blending it in smoothly. Return to the stove and continue cooking and stirring until thick and smooth. Cool the sauce slightly.
2. Beat the egg yolks until light and lemon-colored.
3. Stir the salt into the white sauce. Stir the beaten yolks into the white sauce. Stir in the spinach and onion. (I added some pepper and a grating of nutmeg, too.)
4. Beat the egg whites until stiff but still moist (not dry as they would be for meringue). Fold half of the whites into the spinach sauce fairly well. Fold in the second half quite lightly.

butter, flour, milk, eggs, salt, purueed, onion

Taken from www.seriouseats.com/recipes/2008/05/james-beard-spinach-souffle-recipe.html (may not work)