Name: Spinach Mousse
Ingredients: 6 lb Spinach, fresh; 6 Egg whites; 1 pn Nutmeg; 1/4 ts Salt; 1/4 ts Pepper; 4 oz Cream, heavy

I am His by purchase and I am His by conquest; I am His by donation and I am His by election; I am His by covenant and I am His by marriage; I am wholly His; I am peculiarly His; I am universally His; I am eternally His. Once I was a slave but now I am a son; once I was dead but now I am alive; once I was darkness but now I am light in the Lord; once I was a child of wrath, an heir of hell, but now I am an heir of heaven; once I was Satan's bond-servant but now I am God's freeman; once I was under the spirit of bondage but now I am under the Spirit of adoption that seals up to me the remission of my sins, the justification of my person and the salvation of my soul.

Thomas Brooks

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	New Orleans	Vegetables, Mousses, Masterchefs, Norleans, L16	4	Servings

INGREDIENTS

6	lb	Spinach, fresh
6		Egg whites
1	pn	Nutmeg
1/4	ts	Salt
1/4	ts	Pepper
4	oz	Cream, heavy

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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