Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Butter
4 tb Flour
1 c Light cream
6 Egg yolks
7 Egg whites
1 pn Salt
1/8 ts Cream of tartar
1 c Spinach, cooked
1 pn Nutmeg

salt pepper

Preheat oven to 400 F.

Cook the spinach uncovered in plenty of boiling water for 5 minutes.
Pur#e the spinach in a blender.

Melt the butter and add the flour. Add the cream gradually stirring
with a wire whisk to make a thick smooth sauce. Remove from the heat
and add the egg yolks one at a time. Add the pureed spinach and the
seasonings. Beat the egg whites, with a pinch of salt and the cream
of tartar, until stiff. Add the vegetable mixture to the egg whites
and fold together gently. Spoon into a prepared 6 cup souffle dish.

Place the souffle in the oven and immediately reduce the heat to 375
F. Bake for 25 minutes.

May be served with a Mornay or tomato sauce.

NOTE: This souffle may also be prepared with pureed peas, asparagus,
carrots or chestnuts.

Source: Souffl# Spectaculars by Irena Kirshman (1969)

Browse by categories