- Yield: 6 Servings
- 75 g flour
- 75 g butter
- 600 ml milk, infused with onion, bay leaf, clove and heated
- 4 eggs separated
- 100 g spinach, washed (leaves only)
- Ground nutmeg
- 1 tbsp water
- 3 egg yolks
- 225 g clarified butter
- 1 small tin anchovy fillets, squeezed free from oil
- Lemon juice, to taste
How to Make It
- Preheat the oven to 180°C. Souffle
- Make a roux by melting the butter and adding flour.
- Cook slowly and do not allow to colour.
- Add the infused milk (which has been strained) to the roux gradually, stirring constantly, making sure there are no lumps.
- When all the milk has been added, allow to cook out slowly (this will take approximately 15 minutes).
- Cook the spinach in a little boiling salted water and refresh in cold water.
- Squeeze thoroughly and chop finely.
- Add a pinch of salt to the egg whites and beat up until very stiff.
- Season the sauce with Cayenne, nutmeg and salt.
- Add egg yolks and mix thoroughly.
- Add spinach, continuing to mix and fold in, little by little, the beaten egg whites. Sauce
- Add the tablespoon of water to the egg yolks.
- Cook over a gentle heat, whisking continuously to a sabayon.
- Allow to cool slightly and slowly add the warm clarified butter.
- When combined, add a little Cayenne, salt, and a squeeze of lemon juice.
- Blend the anchovy fillets with a drop of water to a smooth paste.
- Put into a bowl, add sauce, whisking continuously until thoroughly mixed.
- Pass through a fine chinois and serve with the soufflés. To Serve
- Fill six well-buttered individual soufflé moulds and cook in the oven for about 20 minutes. Serve with the sauce.