Spinach Soubrics

Soubrics*

• 2 quarts spinach
• 2 tbsp grated Parmesan cheese
• 1 egg, separated
• Pinch of cayenne
• Pinch of nutmeg
• Salt to taste
• Butter for sautéing

White Sauce

• 2 cup milk
• 4 tbsp melted butter
• 4 tbsp flour
• ½ tsp salt
• ¼ tsp ground pepper
• ½ cup grated Parmesan cheese (optional)

1. Thoroughly wash the spinach then boil in a little water. Drain the spinach thoroughly and press out the water, and chop.
2. Add the Parmesan cheese and the yolk of the egg slightly beaten. Season with salt, cayenne, and a slight grating nutmeg and cook three minutes, stirring constantly. Add the white of the egg slightly beaten.
3. Make quenelles with a quenelle spoon or a tablespoon and sauté in butter.
4. Serve with a white sauce or cheese sauce.

* - Soubric is a classic French dish similar to croquettes or pancakes. It is made from puréed or minced meats or vegetables which are then thickened with eggs or flour and sometimes cream. The batter is then shaped and divided into smaller portions and sautéed in clarified butter. The shape can be like a small pancake or blinz, or made into quenelles. Soubrics are usually accompanied with a white sauce such as béchamel or allemande sauce. They are usually served as an hors-d’œuvre, amuse-bouche†, or a side for various dishes.

† - though a French term, "amuse-bouche" is not used in France; they use the term "amuse-gueule."

---

Additions to the above recipe:

1. Reduce balsamic vinegar to a syrup stage and squeeze a small amount on top.
2. Cook some bacon or prosciutto until crisp. Put into blender to made in very small pieces and sprinkle on top of plated dish.