Spinach Soufflé
By: Taylor Skelley

Ingredients:

de beurre

parmesan

des épinards Cuit à la vapeur et Coupé

de lait (Whole)

Poivre noir moulu

râpe muscade

oeufs (separated)

Video on how to make this dish.

Map and origin for this dish.

It originated in France.

Recordings

I recorded three people asking them about what they eat for wither breakfast lunch or dinner.

A food I never ever eat.

Je ne mange jamais saucisses. Je ne mange jamais poisson.

Citations

Franklin, Rebecca. "Spinach Soufflé Recipe (Side Dish or Light Main Course)." About Food. Rebecca Franklin, 3 May 2013. Web. 19 Mar. 2015.

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