Spring Souffle

1 T. butter
2 T. grated Parmesan
7 inch souffle dish
cling wrap

1 boneless, skinless chicken breast, minced
handful fresh spinach, stems removed and chopped

3 T. clarified butter
3 T. A. P. Flour
½ C. heavy cream
¼ C. chicken stock
¼ C. white wine
4 eggs, separated + 3 egg whites
½ C. grated swiss cheese

Preheat the oven to 350° F.

Butter the bottom and sides of the souffle dish, add the grated Parmesan, cover with cling wrap and shake, tap the bottom and sides as needed while rolling the dish to insure all the butter is covered with cheese, place in the refrigerator.

Sear the chicken breast 3 minutes on each side over medium-high heat, set aside to cool at least 10 minutes before mincing.

Steam the spinach until it starts to wilt, cool and chop.

Combine cream, stock and wine.

Melt clarified butter over low heat, stir in flour and cook for 3 – 5 minutes, stirring constantly.

Slowly stir liquid into the roux. Increase heat to medium, when sauce begins to bubble around the sides of the pan remove it from the heat.

Remove souffle dish from the refrigerator.

Beat egg yolks until light in color, temper the yolks by whisking 3 T. of sauce into them (1 at a time), before mixing into sauce. Add chicken, spinach and swiss cheese, set aside.

Beat egg whites in an unlined copper bowl until they form soft peaks. Lacking a copper bowl, add 1/8 t. cream of tartar to the egg whites before beating.

Mix ¼ of the egg whites into the sauce to lighten it, add the sauce to the egg whites and fold 4 or 5 time to combine, no more or you'll break the egg foam.

Pour mixture into prepared souffle dish, do not tap or jar the dish, place in oven and cook for 35 minutes.

Remove from oven and serve at once.