Chapter XVIII · Vegetables and Farinaceous Products · No. 2139
Built upon: No. 2092Soufflé de Chicorée
2139—Soufflé aux Épinards
Make a composition after the directions given under No. 2092, Soufflé de Chicorée. Spread this composition in two or three layers, and set on each of the latter a litter of well-cleaned and soaked anchovy fillets, arranged to form a lattice. Finish with a layer of spinach shaped like a dome, and set thereon two crossed rows of anchovy fillets. Cook after the manner of an ordinary soufflé.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2139, p. 647. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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