| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Dairy | Eggs, Vegetables | 6 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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) Submitted By [email protected] (SAM WARING) On MON, 19 JUN 1995 151346 GMT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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