Wednesday, April 16, 2003

spinach souffle:
1 pkg frozen spinach, cooked

bechamel with 4 tbsp butter and 1/4 cup flour and 2 cups milk. whisk in 4 egg yolks and 1/2 round of herb chevre and some parmesan and let cool slightly.

sautee 1 chopped shallot and 3 chopped cloves garlic with the spinach and then mix in the sauce.

mix egg whites till stiff with a little salt, fold into sauce, bake at 350 degrees for one hour.

came out non-puffy and with a weird pancakey layer on top.

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