SPINACH SOUFFLÉ
(Italian)
Boil some spinach in salted water. When cooked drain and chop it. There should be about 2 cupfuls when chopped.
Put into a saucepan on the fire 2 tablespoonsful of butter and 1½ level tablespoonsful of flour. When these are blended add the 2 cupfuls of spinach and one cup of cream. Cook five minutes, stirring carefully. Then mix into this the yolks of 3 eggs and remove the saucepan at once from the fire. When the mixture is cool stir into it the 3 whites of eggs, well beaten. Pour into a buttered soufflé dish, or individual dishes, and bake about twenty minutes in a moderate oven.