Spinach Soufflé
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- soufflé mixture
- anchovy fillets
Instructions
- Prepare the mixture according to the formula for the Soufflé à la chicorée.
- Arrange the mixture in two or three layers, setting on each layer a bed of well-cleaned and desalted anchovy fillets ranged in a grid.
- Finish with a layer of spinach smoothed into a dome.
- Arrange two crossed rows of anchovy fillets on top.
- Cook like an ordinary soufflé.