Spinach mousse - great chefs
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Recipe by: quan
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
6 lb Spinach, fresh 1/4 ts Salt
6 ea Egg whites 1/4 ts Pepper
1 pn Nutmeg 4 oz Cream, heavy
Blanch spinach for 30 seconds and drain thoroughly.
Put into a food processor with egg whites, nutmeg, salt and
pepper. Process for 1 minute. Drizzle in cream while processing.
Chill.
Source: Great Chefs of New Orleans, Tele-record Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Daniel Bonnot, Louis XVI Restaurant,
: Marie Antoinette Hotel, New Orleans
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