Petits Soufflés à la Florentine (Small Spinach Soufflés)

Ingredients

• 100 grammes spinach
• Salt
• Pepper
• Nutmeg
• Butter
• 1½ décilitres reduced sauce Béchamel à la crème
• 3 egg yolks
• 4 small egg whites

Instructions

1. Blanch, press and chop 100 grammes of spinach; season with salt, pepper and nutmeg and dry it off in butter.
2. Mix it with 1½ décilitres of reduced sauce Béchamel à la crème.
3. Add 3 egg yolks and 4 small egg whites beaten to a firm snow.
4. Fill the cases or cassolettes and bake as for the preceding soufflés — slow oven, 12 minutes. Makes 10 cases.