Spinach Souffle

Spinach Souffle Ingredients

3 tb Butter	1 pn Salt
4 tb Flour	1/8 ts Cream of tartar
1 c Light cream	1 c Spinach, cooked
6 Egg yolks	1 pn Nutmeg
7 Egg whites	Salt & pepper

Instructions for Spinach Souffle

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 Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SpinachCuisine: Uncategorized

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