| 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
WARING@IMA.INFOMAIL.COM (SAM WARING) On MON, 19 JUN 1995 151346 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Have you made God smile today?”