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Spinach Mousse


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Mousse Norleans Vegetables

Ingredients:

  • 6 lb Spinach, fresh
  • 6 Egg whites
  • 1 pn Nutmeg
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 oz Cream, heavy

Directions:

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
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini