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Spinach Ham Spiral Souffle

List of Ingredients


For filling:
2 tablespoons butter
4 shallots, finely chopped
4 medium mushrooms, chopped
1 cup cooked chopped spinach
1 cup chopped ham
1 tablespoon Dijon mustard
1/4 teaspoon ground nutmeg
6 ounces cream cheese, softened
Salt and pepper
For the souffle:
Butter for greasing pan
All-purpose flour for dusting pan
4 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups milk
5 eggs, separated



Recipe

1. To make the filling, melt the butter in a saute pan and cook the shallots until tender. Add the mushrooms and cook for about 3 minutes, or until the mushroom liquid evaporates.

2. Stir in spinach, ham, mustard and nutmeg and mix well. Stir in cream cheese, salt and pepper and blend well. Set aside.

3. To make the souffle, melt butter in large saucepan and blend in flour, salt and pepper. Gradually stir in milk and bring to boil. (Mixture will be thick; I used a whisk to get rid of lumps.) Stirring constantly, boil mixture 1
minute.

4. While beating the egg yolks, add about 1/3 cup of the hot white sauce.

Reduce heat to medium. Return egg yolk mixture to the white sauce and, stirring constantly, cook sauce 1 minute. Do not boil. Cool to room temperature.

5. Heat the oven to 400 degrees. Butter a 15-by-10-by-1-inch pan and line with wax paper. Butter the paper and dust lightly with flour.

6. Beat the egg whites until stiff, but not dry, and fold into the cooled sauce.

7. Spread mixture evenly in prepared pan. Bake until well puffed and lightly brown, 20 to 30 minutes.

8. Place a clean dish towel on top, invert and remove baking pan. Peel off wax paper. Spread warm filling on top and, beginning with long edge, use the towel to help roll the souffle jelly roll-style. Slide onto a serving platter
with seam-side down. Makes 6 to 8 servings.
From Long Island Newsday 1/01/01