Spinach Souffle Recipe

Instructions

1. Wash the spinach in several waters, put it in a covered saucepan on a good fire.
2. Stir now and then to prevent burning, and after fifteen minutes add one tablespoon of salt.
3. Cook five minutes more; drain and squeeze out the water.
4. Then chop up very fine.
5. Put into a saucepan one generous tablespoon of butter, three-quarters tablespoon of flour, stir, and when they are half cooked, add the spinach and a little salt and pepper.
6. Cook for five minutes, then pour in four or five tablespoons of cream, stirring constantly to prevent burning.
7. Take a cup of spinach, prepared as above, beat up the yolk of one egg, mix it with the spinach, and stir over the fire until the egg is set; then let it cool, and before serving stir the wellbeaten whites of three eggs lightly into it.
8. Fill china cups or buttered papered forms half full, put them into a hot oven for ten or fifteen minutes, and serve at once.
9. If too little baked or not served at once, the souffle will be spoiled.