| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
English |
Coxon’s kit, Coxon2 |
6 |
servings |
INGREDIENTS
| 100 |
g |
Flour |
| 100 |
g |
Butter |
| 150 |
g |
Spinach; washed and cooked |
| 6 |
|
Eggs; separated |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
English mustard powder |
| 850 |
ml |
Milk; warm and infused |
|
|
; with onion and bay |
|
|
; leaf |
| 60 |
g |
Parmesan cheese |
| 1 |
|
Pinches nutmeg |
|
|
Butter for greasing |
| 1 |
sm |
Tin anchovy fillets |
| 3 |
|
Egg yolks |
| 200 |
g |
Clarified butter |
| 1/2 |
|
Lemon; juice of |
| 1/4 |
ts |
Cayenne pepper |
| 1/4 |
ts |
Coarse ground black pepper |
| 1 |
tb |
White wine vinegar |
| 1 |
tb |
Water |
INSTRUCTIONS
ANCHOVY SAUCE
Preheat the oven to 220C/425F/gas7.
Make a white roux with the butter and flour. Add the mustard powder and
warm milk. Add the nutmeg and cayenne pepper and remove from the heat and
cool.
Cook the spinach and chop fine. Add a pinch of salt to the egg whites and
whisk until stiff. Add the egg yolks to the roux sauce and then the spinach
and Parmesan.
Mix in a little of the egg white, then fold in the rest. Fill several well
buttered souffl. moulds and cook in the oven for around 20 minutes. Serve
with anchovy sauce.
Anchovy sauce: Add 1tbsp water to the egg yolks and whisk over a gentle
heat. Add gently the clarified butter, the cayenne and pepper and the lemon
juice.
Squeeze the anchovy fillets from the oil and puree in a pestle and mortar
with the white wine vinegar.
Place into a clean, warm bowl and add the sauce. Pass through a fine sieve.
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