Receta Spinach Souffle And Anchovy Sauce

• 100 gm Flour
• 100 gm Butter
• 150 gm Spinach, washed and cooked
• 6 x Large eggs, separated
• 1/4 tsp Cayenne pepper
• 1/4 tsp English mustard pwdr
• 850 ml Lowfat milk, hot and infused with onion and bay leaf
• 60 gm Parmesan cheese
• 1 pch nutmeg
•     Butter for greasing
• 1 sm Tin anchovy fillets
• 3 x Egg yolks
• 200 gm Clarified butter
• 1/2 x Lemon, juice of
• 1/4 tsp Cayenne pepper
• 1/4 tsp Coarse grnd black pepper
• 1 Tbsp. White wine vinegar
• 1 Tbsp. Water

Direcciones