Epinards Florentine

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Clean and wash thoroughly one pound of spinach, having first carefully removed the stalks; cook it in boiling salted water; when cooked, drain well. Refresh with cold water and squeeze well so that there is not a drop of water left, then pass through a fine sieve. Put in a saucepan a piece of butter about the size of an egg, put in the purée of spinach, season well (the addition of a little nutmeg is recommended), add about one tablespoonful of flour (or potato flour), mix well, stirring over the fire with a wooden spoon. Add a glass of milk, a little cream, bring to the boil, remove to the corner of the stove, then put in, one by one, four yolks of egg, stirring well all the time.

Whip the four whites to a froth and add them in turn, also two tablespoonfuls of finely grated cheese (Parmesan and Gruyère), and follow then the usual procedure as you would for any other soufflé. Sprinkle with a little grated cheese, if you like, before putting in the oven.