Liturgical Year : Recipes : Spinach Souffle Ring

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Catholic Recipe: Spinach Souffle Ring

INGREDIENTS

2 cups cooked, chopped spinach
few grains nutmeg
salt and pepper
2 cups Medium White Sauce (see recipe)
1/2 cup bread crumbs
2 eggs, separated

Details

Serves: 6
Prep Time: 1 1/2 hours
Difficulty: • • • •
Cost: $$$$
For Ages: 11+
Origin:

Food Categories

Often Made With

White Sauce (Medium)

Feasts

None

This spinach souffle is made in a ring mold. The center of the ring can be filled with an accompanying dish.

DIRECTIONS

Season spinach to taste with nutmeg, salt, and pepper. Stir in white sauce and bread crumbs. Beat egg yolks; add. Beat egg whites stiff; fold in. Pour into well-greased ring mold. Set mold in pan of hot water. Bake at 325° for 1 hour. Unmold. Fill center with creamed fish or vegetables. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

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