4102 Souffle aux Epinards

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

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Method

Prepare a mixture as for Soufflé de Chicorée but using spinach.

Arrange 2–3 layers of the mixture in a buttered soufflé mould alternating each with well washed, dried and trimmed fillets of anchovy arranged trellis-fashion. F