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.
Chill.
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