Spinach mousse

Yield: 4 servings

Measure Ingredient
6 pounds Spinach, fresh
6 eaches Egg whites
1 pinch Nutmeg
¼ teaspoon Salt
¼ teaspoon Pepper
4 ounces Cream, heavy

Blanch spinach for 30 seconds and drain thoroughly.

Put into a food processor with egg whites, nutmeg, salt and pepper. Process for 1 minute. Drizzle in cream while processing.


Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Daniel Bonnot, Louis XVI Restaurant, : Marie Antoinette Hotel, New Orleans

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