romaine souffle

How To Make romaine souffle

• 1

  Preheat oven to 400º. Butter a 1 1/2 quart souffle dish. Sprinkle the bottom of the dish with Parmesan cheese. Set aside.
• 2

  Cook the lettuce in boiling water to cover for 5 minutes or until wilted; drain. Position a knife blade in a food processor bowl; add the lettuce. Process until finely chopped; set aside.
• 3

  Saute green onions in butter in a large saucepan over medium heat until tender. Add the reserved lettuce and flour; cook, stirring constantly, for 1 minute. Gradually add milk; cook, stirring constantly until the mixture is thickened and bubbly..
• 4

  Beat the egg yolks with a wire whisk until thick and pale. Gradually stir about 1/4 of the hot mixture into the yolks; add to the remaining hot mixture, stirring constantly. Cook over low heat, stirring constantly, for 1 to 2 minutes or until mixture is thickened. Add the Jarlsburg cheese, salt, Worcestershire sauce, and hot sauce, stirring until the cheese melts. Remove from heat, and set aside.
• 5

  Beat the egg whites at high speed of an electric mixer until stiff peaks form. Gently fold into the lettuce mixture. Pour into the prepared dish. Place in a 400º oven; reduce the temperature ot 375º, and bake for 30 to 35 minutes or until puffed and golden. Serve immediately.
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