1255 Soufflés à la Florentine

Petits

Method

For 10 small Soufflés: finely chop 100 g ( oz) well drained and squeezed spinach; cook with a little butter, salt, pepper and nutmeg until dry. Mix in 14 dl (5 fl oz or U.S. cup) Sauce Béchamel reduced with cream and 3 egg yolks, then fold in 4 stiffly beaten egg whites. Place in the buttered cases or moulds and bake in a moderate oven for 12 minutes.

Loading
Loading
Loading