Petits Souffles aux Epinards et Jambon

Ingredients

• 1 pint of Bechamel
• 2 gills of plain boiled spinach
• 4 egg yolks
• 6 egg whites
• season with salt
• season with pepper
• season with grated nutmeg
• some finely chopped ham

Method

1. 1

   Proceed as in the previous recipe, adding finely chopped ham.

Nutrition per serving

As published

This recipe was extracted from "Dainty dishes" (1903) by Adolphe Meyer, page 28. The excerpt below is the record exactly as published.

i pint of Bechamel, add 2 gills of plain boiled spinach (pressed in the hands, to free it as much as possible from all moisture and then rubbed through a fine sieve) ; heat well, season with salt, pepper and grated nutmeg and bind with 4 tgg yolks. Beat 6 egg whites to a stiff froth and blend with the spinach preparation. Fill into entree cases and bake in a mild oven for 12 to 15 minutes. Petits Souffles aux Epinards et Jambon — Small Spinach and Ham Souffles. Proceed as in the foregoing receipt, adding some finely chopped ham. Petits Souffles de Celeri — Small Celery Souffles. Cut up (fine) some outside stalks of celery and put to stew with a piece of butter and some white stock. When cooked rub through a fine sieve. To I pint of this puree of celery add i pint of Be- chamel and reduce to good consistency, bind with 4 egg yolks and finish as explained for Small Spinach SouMSs. Mousse de Chouxfleur a la du Barry — Mousse of Cauliflower, du Barry Style. Cook a head of cauliflower (weighing about I 72 pound) in salted water and allow to get cpid; ^then jprftss in a n^pkui .(to fr^e ^firpm ,wnt^r), an^ rub througb a .hair .sieve. Reduce to good consistency 3 gills of Bechamel sauce and add the puree of cauliflower and 2 ounces of butter; season to taste with salt and nutmeg, and re- move from the fire. After 10 minutes, add 4 egg yolks and the whites whipped to a stiff froth. pill some small entree caksos tbreerfourths of their •height and cook in a mild oven from S to 10 minutes. Souffle de Champignon en Tartelette — Mush- room Souffle in Tartelettes. Incorporate 3 ^gg yolks with a pint of mushroom (puree; whip the whites to a stiff froth, and add th«m .also, blending gently. Fill up some baked tartelette crusts with this prepa- ration and bake in a moderate oven from 8 to 10 minutes. Tartelettes a la Palmerston — ^Tartelettes, Pal- MERSTON Style. Prepare as in the preceding receipt but place on the bottom of each crust a tablespoonful of chicken hash in cream. Tartelettes a la Jardiniere — ^Jardiniere Tarte- lettes. Cut some young carrots into small squares, cook in lightly salted water and drain; add an equal amount of cooked green peas and green asparagus tips (cut small), toss in butter, and season with salt

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