Recipe - Spinach Souffle And Anchovy Sauce

100 g Flour
100 g Butter
150 g Spinach; washed and cooked
6 Eggs; separated
One fourth teaspoon Cayenne pepper
One fourth teaspoon English mustard powder
850 ml Milk; warm and infused
; with onion and bay
; leaf
60 g Parmesan cheese
1 Pinches nutmeg
Butter for greasing

ANCHOVY SAUCE
1 small Tin anchovy fillets
3 Egg yolks
200 g Clarified butter
One half Lemon; juice of
One fourth teaspoon Cayenne pepper
One fourth teaspoon Coarse ground black pepper
1 tablespoon White wine vinegar
1 tablespoon Water

Preheat the oven to 220C/425F/gas7.

Make a white roux with the butter and flour. Add the mustard powder and
warm milk. Add the nutmeg and cayenne pepper and remove from the heat and
cool.

Cook the spinach and chop fine. Add a pinch of salt to the egg whites and
whisk until stiff. Add the egg yolks to the roux sauce and then the spinach
and Parmesan.

Mix in a little of the egg white, then fold in the rest. Fill several well
buttered souffl‚ moulds and cook in the oven for around 20 minutes. Serve
with anchovy sauce.

Anchovy sauce: Add 1tbsp water to the egg yolks and whisk over a gentle
heat. Add gently the clarified butter, the cayenne and pepper and the lemon
juice.

Squeeze the anchovy fillets from the oil and puree in a pestle and mortar
with the white wine vinegar.

Place into a clean, warm bowl and add the sauce. Pass through a fine sieve.

DISCLAIMER(c) Copyright 1996 SelecTV Cable Limited. All rights reserved.
Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.