Petits Souffles aux Epinards

Ingredients

• 2 lbs. spinach
• 4 eggs
• 1 oz. butter
• \ gill cream
• cayenne pepper
• salt
• 10 paper souffle cases

Method

1. 1

   Wash and cook the spinach until tender in boiling salted water for about twenty minutes.

2. 2

   Drain, cool in cold water, press out moisture, and rub through a sieve.

3. 3

   Melt butter in a stewpan, add spinach puree, season, and stir until hot.

4. 4

   Work in three yolks of eggs one at a time, remove from fire before boiling, then add whipped cream when cool.

5. 5

   Whisk egg whites to stiff froth and fold in lightly.

6. 6

   Pour mixture into prepared souffle cases and bake in a moderately heated oven for fifteen minutes.

7. 7

   Serve hot.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 387. The excerpt below is the record exactly as published.

tits Souffles aux . Epinards. — 2 lbs. spinach, 4 eggs, 1 oz. butter, \ gill cream, cayenne pepper and salt, 10 paper souffle cases

Cook this with the app: pantry check, scaling, and the assistant.