No. 131 Haricot and Spinach Soufflé
4 tablespoons finely-minced haricot beans.
3 tablespoons minced spinach.
2 eggs.
Pepper and salt.
Mix the haricot beans and spinach (which must have been previously cooked, seasoned, and minced) in a basin, add pepper and salt to taste. Break the eggs, separating the yolks from the whites, beat first the yolks and add them to the mixture, then the whites, which must be beaten till a stiff froth; stir altogether, pour into a well-buttered pie dish, and bake from half to three-quarters of an hour. Remove from pie dish before serving. Tomato sauce No. 178 may be served with this dish.