Spinach, Tomato, and Egg Soufflé

Name: Spinach, Tomato, and Egg Soufflé
Yield: 4
Ingredients: One bunch of spinach; Three ripe tomatoes, diced; Two hard-boiled eggs, diced; Two tablespoons of milk; To taste: salt, pepper, mustard, and lemon juice; One tablespoon of lemon juice; Four egg yolks; Two tablespoons of butter or margarine; One-quarter cup of all-purpose flour; One-half cup of chicken broth; One-half cup of scalded milk (heated to the boiling point); Four egg whites

1
One bunch of spinach
2
Three ripe tomatoes, diced
3
Two hard-boiled eggs, diced
4
Two tablespoons of milk
5
To taste: salt, pepper, mustard, and lemon juice
6
One tablespoon of lemon juice
7
Four egg yolks
8
Two tablespoons of butter or margarine
9
One-quarter cup of all-purpose flour
10
One-half cup of chicken broth
11
One-half cup of scalded milk (heated to the boiling point)
12
Four egg whites

Ingredients

1
One bunch of spinach
2
Three ripe tomatoes, diced
3
Two hard-boiled eggs, diced
4
Two tablespoons of milk
5
To taste: salt, pepper, mustard, and lemon juice
6
One tablespoon of lemon juice
7
Four egg yolks
8
Two tablespoons of butter or margarine
9
One-quarter cup of all-purpose flour
10
One-half cup of chicken broth
11
One-half cup of scalded milk (heated to the boiling point)
12
Four egg whites

Directions

1
Cook the spinach
2
Drain and chop well
3
Mix with the tomatoes, eggs, and two tablespoons of milk, salt, mustard, and lemon juice
4
Add the beaten egg yolks gradually, stirring constantly
5
Melt the butter or margarine
6
Add the flour
7
Mix the milk and chicken broth
8
Add to the pan, stirring well
9
Cook, continuing to stir, for three minutes
10
Add the spinach mixture and stir well
11
Let cool for 15 minutes
12
Heat the oven
13
Beat the egg whites until stiff
14
Add them carefully to the previous mixture
15
Pour into a greased 1 1/2-liter mold
16
Bake for about 35 minutes
17
Serve immediately, portioning into four to six servings