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. Finish with a layer of soufflé mixture, smooth dome shape and decorate with two rows of anchovy fillets arranged trellis-fashion.
Cook as for an ordinary soufflé.
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