1255 Soufflés à la Florentine


Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.