|
Ingredients
|
For 4
|
For 100
|
|
Spinach
|
225gms
|
5.65kg
|
|
Cheese
|
70gms
|
1.75kg
|
|
Eggs
|
2
|
50
|
|
Refined flour
|
30gms
|
680gms
|
|
Milk
|
150ml
|
3.75litre
|
|
Pepper
|
to taste
|
15gms
|
|
Salt
|
to taste
|
100gms
|
|
Butter
|
30gms
|
680gms
|
Wash and boil spinach till tender and all moisture has
evaporated. Make into a puree. Prepare mornay sauce with flour, butter, milk
and most of the cheese. Add sauce to spinach puree. Add beaten egg yolks. Mix
well. Beat egg whites to a stiff froth and fold into the mixture. Put mixture
into a soufflé mould and bake at 175oC (350oF) for 25 –
30 minutes.
