Title: Spinach Mousse
Categories: Vegetables, Mousses, Masterchefs, Norleans, L16
Yield: 4 Servings

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

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