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Spinach Souffle with Anchovy Sauce

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 75 g (3 oz) unsalted butter
  • 75 g (3

Method

Preheat the oven to 180°C/350°F/Gas Mark 4.

Make a roux by melting the butter and adding the flour. Cook slowly; do not allow it to colour. Add the strained infused milk to the roux gradually, stirring constantly, making sure there are no lumps. When all the milk has been added

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