Little Soufflés of Spinach

Petits Soufflés d’Epinards

Method

Put one pound of washed spinach in cold water with a pinch of salt and a tiny piece of soda; let it come to the boil, then strain it off and press the water well from it; pass it through a fine wire sieve, then put it in a basin or pan and add to it three raw yolks of eggs, a tiny pinch of white pepper, a very tiny dust of sugar, two tablespoonfuls of stiffly whipped cream and four stiffly whipped whites of egg, and mix well together; pour this into oiled paper soufflé cases, and bake in a moderate oven for twelve or fifteen minutes, sprinkle a few browned breadcrumbs on the top before putting in the oven, and put a tiny piece of butter on each to prevent the soufflé being dry. Serve these, directly they are cooked, on a hot dish on a dish-paper for a second course dish.

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