Preparation:
Prepare and cook spinach, and drain well, rub through a sieve. Put the spinach puree into a basin, season with salt and pepper, a squeeze of lemon juice and a pinch of nutmeg, add the egg yolks and mix well. Then add 2 tablespoons of white sauce, 1 tablespoon of cream, and last of all stir in the stiffly beaten egg whites. Pour the mixture into a well greased souffle dish sprinkle the top with the bread crumbs or finely grated nuts, or some of each. Bake in a moderate oven until well risen and firm to the touch. The souffle should take approx 20-25 minutes. |
