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Spinach Souffle


Wash the spinach in several waters, put it in a covered saucepan on a good fire. Stir now and then to prevent burning.

After fifteen minutes add one tablespoon of salt. Cook five minutes more; drain and squeeze out the water. Then chop up very fine.

Put into a saucepan one generous tablespoon of butter, three-quarters tablespoon of flour, stir, and when they are half cooked, add the spinach and a little salt and pepper. Cook for five minutes, then pour in four or five tablespoons of cream, stirring constantly to prevent burning.

Take a cup of spinach, prepared as above, beat up the yolk of one egg, mix it with the spinach, and stir over the fire until the egg is set; then let it cool.

Before serving stir the well-beaten whites of three eggs lightly into it. Fill china cups or buttered papered forms half full, put them into a hot oven for ten or fifteen minutes, and serve at once.

If too little baked or not served at once, the souffle will be spoiled.


Simple Italian Cookery.


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