| 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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