James Beard’s Romaine Souffle

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1 head of Romaine

1 tablespoon butter

3 chopped green onions (thinly sliced)

3 tablespoons butter

3 tablespoons flour

1 cup extra-rich milk

4 (large) eggs

1 cup shredded (medium) cheddar cheese

1 teaspoon salt (I only used 1/2 teaspoon)

1/2 teaspoon Worcestershire sauce

2 or 3 dashes Tabasco ( I also added a little fresh grated nutmeg)

Parmesan cheese

egg whites

1/4 teaspoon cream of tartar

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