Soufflé of Green Peas

Ingredients

• one quart of green peas
• a handful of spinach
• half an ounce of fresh butter
• the yolks of three eggs
• two tablespoonfuls of Bechamel sauce

Method

1. 1

   Cook one quart of green peas with a handful of spinach to give a very green colour.

2. 2

   Rub through a fine sieve.

3. 3

   Work in with the purée half an ounce of fresh butter, the yolks of three eggs and two tablespoonfuls of Béchamel sauce.

4. 4

   Work well over the stove, season and remove.

5. 5

   When cool, add the well-beaten whites of two eggs; mix lightly and place in a well-buttered mould, with a band of paper bound round to support it.

6. 6

   Steam gently until cooked — this will take about thirty minutes, according to the size of the mould.

7. 7

   Tomato soufflé can be made the same way, only baked in the oven instead of being steamed.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 68. The excerpt below is the record exactly as published.

SOUFFLE OF GREEN PEAS /^lOOK one quart of green peas with a handful ^ of spinach to give a very green colour. Rub through a fine sieve. Work in with the puree half an ounce of fresh butter, the yolks of three eggs and two tablespoonfuls of Bechamel sauce

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