Spinach Souffle Recipe
Cooking Time: 30 minutes
You will need for 4 servings:
1 pint cooked spinach salt and pepper
2 oz. butter
2 oz. flour
1 pint milk nutmeg 3 eggs
1 The spinach must be well drained and very finely chopped or sieved.
2 Melt the butter, add the flour and cook for a few minutes.
3 Remove from the heat and stir in the milk.
4 Return to the heat, stir until boiling and boil for 3 minutes stirring all the time.
5 Add the spinach and season very well with salt, pepper and a pinch of nutmeg.
6 Stir in the egg yolks and fold in the stiffly beaten egg whites.
7 Put into a souffld dish or deep baking dish and bake in a moderately hot oven (375° F -Gas Mark 5).
Cooking Time: 15-20 minutes
You will need for 4 servings: 1 lb. cooked 2 tablespoons thin mashed potato cream or top of the little milk or egg milk 2 lb. spinach 4 oz. cooked ham, salt and pepper diced nutmeg 3 hard-boiled eggs, sliced
1 Arrange the potato round the edge of a shallow fireproof dish, brush with milk or egg and put into a moderately hot oven (375°F – Gas Mark 5) to brown, while the rest of the dish is prepared.
2 Prepare and cook spinach for about 7-10 minutes.
3 Drain well and chop it roughly, season with salt, freshly ground pepper and a pinch of nutmeg.
4 Add the cream and carefully stir in the ham and eggs.
5 Put into the potato-lined dish and serve hot sprinkled with parsley.
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