Prep 35 mins
Cook 20 mins
My Gram has made this very special recipe for as long as I can remember. A few years ago, I was lucky enough to make a copy of her original "McCalls Cooking School" recipe page for my collection. Recently I was able to give her back a copy when she could not find her own. I hope you make and share this recipe with those you love. Enjoy!
- 7 eggs, separated
- 1 tablespoon margarine
- 6 tablespoons unsifted all-purpose flour
- 1 dash cayenne pepper
- 3⁄4 teaspoon salt
- 1 1⁄4 cups milk
- 1⁄2 cup grated parmesan cheese
- 1⁄2 cup coarsely grated sharp cheddar cheese
- 1⁄4 teaspoon cream of tartar
- 2 (10 ounce) packages frozen chopped spinach
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup finely chopped onion
- 1⁄4 teaspoon salt
- 1⁄4 cup grated sharp cheddar cheese
- 1⁄2 cup sour cream
- 1⁄4 lb cheddar cheese, sliced
- Place whites and yolks in separate bowls. Let whites warm to room temperature for 1 hour.
- Grease bottom of a 15 x 10-1/2 x 1-inch jelly-roll pan; line bottom with waxed paper; then grease with butter. Heat oven to 350 degrees.
- Melt 1/3 cup butter in saucepan. Remove from heat. With wire whisk, stir in flour, cayenne, 1/2 teaspoon salt until smooth. Gradually stir in milk. Return to heat, bring to a boil, stirring. Reduce heat; simmer, stirring, until thick and leaves bottom of pan. Beat in 1/2 cup Parmesan and 1/2 cup Cheddar.
- With whisk, beat yolks; beat in cheese mixture. With mixer at high speed, beat whites with 1/4 teaspoon cream of tartar until stiff peaks form when beater is slowly raised. With under-and-over motion, fold 1/3 whites into the cheese mixture. Carefully fold in remaining whites to combine. Turn into prepared pan.
- Bake 15 minutes, or until surface is puffed and firm when pressed with fingertip.
- Meanwhile, make filling - Cook spinach as package label directs. Turn into sieve; press to remove water.
- In hot butter in medium skillet, sauté onion until golden. Add spinach, salt, 1/4 cup Cheddar and the sour cream; mix well.
- With metal spatula, loosen edges of soufflé. Invert on waxed paper sprinkled lightly with Parmesan. Peel off waxed paper. Spread surface evenly with filling. From long side, roll up; place, seam side down, on greased cookie sheet. Arrange cheese slices over top. Broil, about 4-inches from heat, just until cheese melts. Use large spatula to remove to serving dish or board.
Love this. My copy of copy of the copy of he McCall's page is in bad shape. My mother made this for a prom brunch for me and my date and several other couples in 1985. Then she made it for my bridesmaid breakfast on the morning of my wedding in 1992. I make at least 2 times each year. It is an Easter tradition. It's worth the work. :)
I played free & loose with your recipe, and it came out wonderfully! I used poached salmon instead of cheese in the souffle portion, and added sauteed onions & bell pepper. I'm sure that it's marvelous as written, too!
I have made this for special brunches for years, but misplaced it. Was so pleased get it when "googled"! Will make it for Christmas this year. It is reasonably easy and fabulous! Thank you. Ya Ya