|1 Spinach (Fresh bunches)(s)||
|Salt and Pepper|
This Souffle makes an interesting dinner party dish as it is an eye-catching emerald green.
1 lb raw spinach.
1 cup (1/2pt) white sauce.
salt and pepper.
2 eggs beaten.
- Boil the spinach in salted water for 5 mins. and allow it to cool a little. Make the sauce, season it, and allow it to cool a bit too.
- Blend them both together in a liquidiser. Beat the eggs and gently stir them into the mixture in a liquidiser. Pour into well greased souffle dish and then set the dish in a shallow container of water.
- Bake at 180C/gas 4for about 50 mins. until risen. If the souffle is cooked until firm it can be turned out when hot to be serve cold.
- If baked in a ring tin the centre can be filled with a cold dish like flying fish pate or a hot dish like lobster casserole.