Spinach Souffle

Ingredients

• a pound of freshly picked spinach
• an ounce of butter
• half-ounce of flour
• half-gill of cream
• half-ounce of grated cheese
• the yolks of two eggs
• two whites of eggs

Method

1. 1

   Cook and drain the spinach, rub through a sieve.

2. 2

   Melt butter, add flour, and work into a paste.

3. 3

   Add cream and spinach, season, and mix in egg yolks and cheese.

4. 4

   Fill a buttered soufflé case, top with cheese and breadcrumbs, and bake for about fifteen minutes.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 37. The excerpt below is the record exactly as published.

two whites of eggs ; add this to the mixture. Three- parts fill six or eight well buttered china ramakin cases and bake in a moderately heated oven for about twenty minutes. Sptnacb anfc Ibant Souffle. [Souffles d’Epinards et Jambon.) Proceed to cook the spinach as directed in the foregoing recipe, then add two ounces of finely chopped cooked ham. Fill the mixture into one or two china souffle cases (previously buttered), and bake in a fairly hot oven for about twenty minutes. delete Kama kins. [Rcimaquins de C6l6ri.) Remove the outside leaves of two heads of white celery, trim and wash it and cut it into small pieces. Stew the celery till tender in a stew-pan with enough stock to cover and an ounce of butter. When thoroughly cooked, rub the celery through a fine wire sieve. Reduce half a pint of be- chamel sauce to two-thirds of its quantity, then put in the celery puree and cook for a few minutes, season with salt, pepper, and grated nutmeg and incorporate three yolks of eggs. Lastly add two well whisked whites of eggs. Fill up a number of buttered china ramakin cases and bake in a mode- rate oven for about twenty minutes. 77 Casserole Cookery Brussels Sprouts Mousses. [Mousses de Choux de Bruxelles.) Trim and wash three-quarters of a pound of Brussels sprouts and cook them in plenty of fast- boiling salted water and a very small piece of soda, till tender. When done pour off the water and drain the sprouts well. Rub them through a fine sieve and proceed to cook the pur§e thus obtained in the same manner as directed for Spinach Rama- kins. In place of stock, milk may be used. Fill the mixture into well buttered soufflS or ramakin cases and bake in a moderate oven for twenty minutes. /Ifcousse of Cauliflower. [Mousse de Chou-fleur.) Trim and wash a small, firm cauliflower and cook it in plenty of fast-boiling slightly salted water till tender. Drain and let it get cold. Next press out the mois- ture, using a clean dish- cloth or napkin for the purpose, then rub the cauliflower through a fine sieve. Melt an ounce of butter in a stew-pan, put in the cauliflower pur6e and stir over the fire for a few minutes, season with salt, pepper and grated nutmeg, and add a gill of well reduced beschamel sauce. Cook the whole for ten minutes, stirring frequently. Incorporate the yolks of two eggs, and when this is done remove the pan from the fire. Whisk to a stiff froth two whites of eggs. Add them to the mixture and fill up eight or ten small mousse or china entree cases, previously buttered. Place them on a baking sheet and bake for about fifteen minutes in a fairly hot oven. Dish up, garnish with crisp parsley and serve. Note. — If liked, one or two ounces of fine- chopped ham or tongue can be added to the above mixture before it is baked. This will make the dish more tasty, especially if served as an entree* 78 Casserole Cookery Carrots h la /Iftaitre fc’lbotel. Wash and scrape one or two bunches of young carrots, cut them lengthwise into quarters, and boil in salted water till tender. Drain them and put them in a casserole with 1 oz. of butter ; sautg them quickly over the fire ; add a dessert- spoonful of finely chopped parsley and a teaspoon- ful of lemon juice. Shake the pan over the fire for some minutes. Season with salt, pepper and a pinch of castor sugar. Just before serving add a teaspoonful of liquefied meat glaze or meat extract. XTumtps au Gratin. Peel thinly eight or nine medium-sized young turnips, cut them into slices, and wash them. Drain them thoroughly. Melt two ounces of butter in a stew-pan, when hot put in turnips and stir over a brisk fire, season with pepper and salt, moisten with a little stock and cook till tender. Rub half through a sieve as purge. Arrange the slices on the purge in a well buttered gratin or pie dish. Sauce over with a well reduced bgchamel sauce, sprinkle the surface with fine bread-crumbs and grated cheese, adding a few tiny bits of butter here and there. Bake in a sharp oven for about ten minutes, long enough to nicely brown the top. Spinacb Souffle. I (SoufflS d’Epinards au Gratin.) Pick, wash and boil a pound of freshly picked spinach, drain it and rub through a fine sieve. Melt an ounce of butter in a small stew-pan, stir in half- ounce of flour, cook it whilst stirring, but do not let it take colour, add a little stock or water and work vigorously with a wooden spoon over the fire till it resembles a smooth paste ; next add half-gill of cream, work again, and lastly put in the spinach purge. Season to taste with salt, pepper, and nut- meg. When thoroughly mixed stir in half-ounce of grated cheese

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