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Prepare and cook spinach or Swiss chard; chap and drain thoroughly. Heat oven to 350 degrees.
Butter one 1-quart dish or casserole. Melt butter in saucepan over low heat. Blend in flour, 1/4 teaspoon salt and pepper. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat and then stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in onion, 1 teaspoon salt, and nutmeg.
In a large mixer bowl, beat egg white and cream of tartar until stiff; set aside. In a small mixer bowl, beat egg yolk until very thick and lemon-colored; stir into white sauce mixture. Stir in spinach. Stir about 1/4 cup of eggs whites into sauce mixture and gently fold into remaining egg whites.
Carefully pour into casserole dish. Set casserole into pan of water (1 inch deep). Bake 50 to 60 minutes or until puffed and golden and until a silver knife inserted halfway between the edge and center comes out clean. Serve immediately.
Makes: 4 to 6 servings
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