30 min
Prep time
60 min
Cook time
1
Servings
Medium
Difficulty
1h30
Total time
Ingredients
Instructions
-
1
Blanch the cress leaves in salted water.
-
2
Melt the sorrel and chopped parsley with the beet leaves in hot fat, stir over low heat, season with salt and pepper, and sprinkle with nutmeg.
-
3
Meanwhile, soften the bread crumbs in warm milk.
-
4
When the herbs are well melted, add the mashed soft bread, and work everything well to obtain a homogeneous mixture.
-
5
Beat 4 egg yolks with one whole egg, add them to the cooled preparation.
-
6
Whip the egg whites into stiff peaks with a pinch of salt and gently fold them in.
-
7
Pour into a greased soufflé dish, and bake for 1 hour in a water bath at medium oven heat (180°C/th6).
-
8
Turn out onto a deep plate.
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